Ingredients (every day for 3 to 5 days)
30g whole wheat or rye flour
Day 1. Mix water & flour in a bowl. This will be a liquid mix. Cover with a plate & store in a warm dry place (approx. 30 degrees C) for 24 hours.
Day 2. Discard 1/2 the sour dough mix. Add the same quantities of flour & water. Mix. Cover with a plate & allow the mix to rest for 24 hours.
Repeat the process in 24 hour cycles until your your sough dough starter has produces a lot of bubbles. This will be around Day 3 to Day 5.
To put the sour dough starter on 'pause', put it in the fridge. To 'revive', discard 1/2 of the starter, add the water + flour, mix & allow to stand for 24 hours.