Place flour and water into a straight sided jar and beat together using a spatula until well combined. Cover loosely and leave on your kitchen bench for 24 hours.
On day 2, add the same amount of flour and water to the starter and stir again to combine. Leave on the bench again overnight and every night. A warm draft free environment is not a bad idea, though not essential.
Repeat this process daily until day 5. Remove half of the mixture in your jar and keep. This is your sourdough 'discard'. You can add any additional discard to this jar as required throughout your sourdough career. Your starter should hopefully be starting to smell a little sour as it should.
Feed your starter with the new ratios in this recipe and stir vigorously. Cover loosely and allow to bubble. By this stage you should be ready to create a levain or a lazy loaf.
Once you are confident in the bubbly texture and the sourness of the smell, you can make a levain and then a loaf. YAY! Keep the rest, covered, in your fridge between uses. Take out whenever you plan on making a discard recipe, lazy loaf or a levain, use, then feed using the day 6 ratios and either return to the fridge or keep on the bench for a few hours to get a bit of a party happening.
Watch the feeding your starter video to keep this new pet alive!