In this tutorial, we'll explore the process of creating an active sourdough starter from scratch in just 14 days. We'll cover the basics of mixing flour and water to create a wet, pasty mixture that will pick up natural wild bacteria and yeasts from the environment.

Day one begins by preparing our flour mix, which includes rye flour for its nutrients and enzymes that can help speed up the sourdough starter process. We'll whisk together 350 grams of bread flour and 150 grams of dark rye flour to create a 30% rye mixture.

Next, we'll add 30 grams of purified or bottled water and mix until no dry bits remain. Cover the mixture with cheesecloth and let it sit at warm room temperature (about 75°F) for 24 hours.

On day two, simply stir the mixture well to redistribute the flour and water. You may notice a darker layer on the surface – this is due to the mixture drying out slightly. Transfer the mixture to a fresh jar to prevent mold from forming, and cover it again with cheesecloth.

The feeding regimen begins on day three. Measure out 20 grams of starter, and add equal parts water (20 grams) and flour (20 grams). Mix well, and stir for about a minute. Cover the mixture with cheesecloth and let it sit at warm room temperature for another 24 hours.

For days four to six, continue feeding your starter once a day, using the same ratio of 1:1:1 (starter:water:flour). Stir well, cover with cheesecloth, and rest the mixture at warm room temperature for 12 hours each time.

By day seven, you should start to notice a significant increase in volume – around 2x or more. The smell will also change, becoming milder and slightly sour. This is a sign that your starter is becoming more active.

Continue feeding your starter once a day, using the same ratio of 1:1:1 (starter:water:flour). Stir well, cover with cheesecloth, and rest the mixture at warm room temperature for 12 hours each time.

As you near the end of week one, you should start to notice your starter becoming more robust, with a stronger smell that's slightly sour. This is a sign that it's on track to become a healthy, thriving culture.

By day eight, you can discard all but 15 grams of the starter and freeze the excess for later use. Continue feeding the remaining starter once a day, using the same ratio of 1:1:1 (starter:water:flour). Stir well, cover with cheesecloth or a lid, and rest the mixture at warm room temperature for 12 hours each time.

As your starter becomes more active, you can start to notice its unique characteristics – such as its smell, texture, and behavior. Take note of these characteristics and use them to guide your future sourdough baking adventures.

Remember to keep your starter warm and fed regularly, and it will continue to thrive for years to come. Happy baking!