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How to create your own artisan bread.

Day 1 sourdough starter

I looked a lot online and the starters all varied a bit. I didn't want to start off with any dry yeast in my starter. (as some recipes call for) I just don't see the point of "catching a wild yeast" or "growing yeast" if there is already dry yeast in a starter recipe. There were also varying recipes on what else to use to start off with. I chose not to add any sweet objects, as I feel that would encourage mold. (ex: no brown sugar or honey) Although, I have heard it speeds up the fermentation process. I wanted to keep it simple. So, I started my starter with two cups of flour and two cups of water. (I didn't use tap water. I used bottled spring water) Being the anal person I am after it was mixed, I added a bit more flour until I felt it was thick enough and smoothed out some of those lumps. LOL
I also read varying recipes on whether to cover the starter. Some recipes do, some don't. Some use cheesecloth, damp towels, and rubberband it onto the bowl etc. I chose not to that. I simply covered the top of the bowl with some dry paper towels. ) I set the bowl on my countertop.
(starter is placed in a glass bowl and wooden spoon was used to mix it)

Anyway, here is day 1 of my starter.

Maybe we'll catch a wild yeast and maybe we won't. LOL

**Edited to add this** I now realize I am posting assuming everyone knows what "catching a wild yeast" means. (because of my previous post linking to that info) Briefly, I am starting my own starter without yeast and am hoping to "catch", "breed", or "create" yeast and keep it in my fridge, feed it daily, and keep it live for a long time. The purpose is to have a starter handy to share and make treats like cookies, cake, and breads with. (and to prove to myself that I can) LOL

To clarify:
Day 1
Roughly, two cups of flour and two cups of spring water mixed with a wooden spoon and added to a glass bowl and covered with paper towel)