Detailed Instructions for Making Sourdough Starter

1. **Day 1: Initial Mixture**
- In a sourdough starter jar, combine 1 cup of whole wheat flour with 1 cup of filtered water.
- Stir until no lumps remain. Scrape down the sides of the jar.
- Attach the sticker thermometer to the side of the jar to ensure the temperature stays around 70°F (21°C).
- Cover the jar loosely with the lid or a cloth. Secure with a rubber band or string if needed.
- Attach the Velcro strap with the days marked on it around the jar and mark "Day 1".
- Let sit at room temperature for 24 hours.

2. **Day 2: First Feeding**
- Check the temperature on the sticker thermometer to ensure it is around 70°F (21°C).
- Discard half of the starter mixture (about 1 cup).
- Add 1 cup of all-purpose flour and 1 cup of filtered water to the jar.
- Stir well until smooth. Scrape down the sides of the jar again.
- Cover loosely and let sit at room temperature.
- Move the Velcro strap to "Day 2".

3. **Days 3-4: Daily Feedings**
- Each day, check the temperature on the sticker thermometer to ensure it stays around 70°F (21°C).
- Discard half of the starter (about 1 cup).
- Add 1 cup of all-purpose flour and 1 cup of filtered water to the jar.
- Stir thoroughly until smooth. Scrape down the sides of the jar.
- Cover loosely and let sit at room temperature for 24 hours.
- Move the Velcro strap to the corresponding day.

4. **Days 5-6: Increasing Activity**
- Continue the daily feeding routine, checking the temperature and adjusting as needed.
- You should start to see more bubbles and notice a sour smell developing.
- Move the Velcro strap to the corresponding day each morning.

5. **Day 7: Starter Maturation**
- By the seventh day, the starter should be very bubbly and double in size within a few hours after feeding.
- If it rises and falls predictably, it’s ready to use in baking. If not, continue daily feedings for a few more days.
- Ensure the temperature remains stable and adjust your feeding schedule if needed.

### Tips for Success:
- **Use non-chlorinated water**: If your tap water contains chlorine, let it sit out for 24 hours or use filtered water to avoid inhibiting yeast growth.
- **Consistent temperature**: Keep the starter at a consistent room temperature (ideally around 70°F).
- **Stir well**: Ensure that the flour and water are fully incorporated each time you feed the starter.
- **Cover loosely**: Allow air to circulate while keeping out contaminants. A cloth or paper towel secured with a rubber band works well.

By following these detailed instructions and utilizing the sourdough starter jar, sticker thermometer, and Velcro strap, you can effectively monitor and track your sourdough starter's progress and ensure a successful fermentation process.

Link to video

(examples and links)