Name: Sourdough Starter
Cuisine: European
Ingredients: A Clean Glass Jar: A 1-quart wide-mouth Mason jar or a glass Weck jar is perfect. Avoid using airtight plastic containers, as gas pressure needs to escape.; A Digital Kitchen Scale: Fermentation requires precise mass measurements. Measuring flour by volume (cups) is highly inaccurate due to packing densities.; A Stirring Utensil: A small silicone spatula or a wooden spoon.; A Rubber Band: Placed around the outside of the jar to track the physical rise of the sourdough dough starter.; Choosing Your Flour and Water; The Flour: For a fast, resilient culture, use unbleached organic rye flour or whole wheat flour for the initial setup.; The Water: Use filtered, unchlorinated water at warm room temperature (75°F to 80°F).

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