Sourdough Bread

Starting the Mix

Pour and mix flour and water in a mass proportion of X to Y in a glass container.

Cover the top opening with a lid (but don't tighten it) or a piece of cloth tightened around the jar (ex. with a rubber band). The point here is to allow air to seep into the mixture while preventing insects like flies from contaminating the food.

Leave the mixture jar out on a countertop for a few days. The point here is to allow yeast (microbes, in this case from the air) to enter the mixture and produce acid by digesting the flour's gluten. This small amount of acid is what causes the sourdough bread to be sour.