Making sourdough bread as a beginner is an exciting journey into the world of bread baking. Here's a simplified step-by-step guide to help you get started on creating your starter:

Create your own sourdough starter:

Day 1:

1. In a clean glass jar or container, mix together 100 grams (about 1/2 cup) of bread flour, whole wheat, or rye flour with 100 grams (about 1/2 cup) of lukewarm water. Stir until well combined, ensuring there are no dry flour pockets. Use a food scale for accuracy.

2. Cover the jar loosely with a clean kitchen towel or plastic wrap, leaving room for airflow. Place the jar in a warm spot in your kitchen, ideally around 70-75°F (21-24°C).

Day 2:

1. Check the starter for any signs of fermentation. You may notice a few bubbles forming on the surface, indicating that wild yeast and bacteria are beginning to populate the mixture.

2. Discard half of the starter (about 100 grams) and add another 100 grams each of flour and water. Stir until well combined, cover loosely, and return to its warm spot.

Days 3-7:

1. Repeat the process of discarding half of the starter and feeding it with equal parts flour and water once or twice a day, depending on the activity of your starter.

2. Look for signs of fermentation, such as bubbles, rise in volume, and a sour smell. Your starter should begin to develop a tangy aroma and show consistent signs of activity by day 5-7.

By the end of the first week, your sourdough starter should be active, bubbly, and ready to use in bread baking. Once it's matured, you can store it in the refrigerator and feed it weekly to maintain its activity.

Remember, creating a sourdough starter is a natural fermentation process, and it may take some time for your starter to fully develop. Be patient, and don't be discouraged if it doesn't show signs of activity right away. With regular feedings and care, your sourdough starter will become a reliable leavening agent for delicious homemade bread.