First, blend together a mixture of your flour and water, with about twice as much flour as water. Cover it, put it someplace warm, and check it every twelve hours. You’ll be looking for bubbles, which are signs of fermentation: in other words, signs some wild yeast colonized your flour mixture and is now feeding on it. Once you’ve found fermentation, throw away half of your culture and replace what you removed with some fresh 2:1 flour/water mixture. This gives your remaining yeast new food, and provides evolutionary pressure on yeast that can feed off your flour quickly. You, my friend, are
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