Just start to make my starter for my sourdough

Creating a sourdough starter is an exciting journey into the world of baking. Sourdough bread is cherished for its unique flavor and texture, which arises from the natural fermentation process. To begin, you’ll need just two simple ingredients: flour and water. It’s important to choose a high-quality flour, preferably organic, which is rich in nutrients. Start by mixing equal parts of flour and water in a clean glass jar, about 100 grams each is a good start. Stir the mixture until it's smooth, then cover it loosely with a cloth to allow airflow while preventing contaminants from entering. Place your jar in a warm spot, ideally around 75°F to 85°F, to encourage fermentation. Over the next few days, you’ll regularly feed the starter with more flour and water—generally every 12 to 24 hours—discarding a portion to maintain balance. Look for bubbles forming and a pleasant sour smell developing; these are signs of a healthy starter. After about five to seven days, your starter should be bubbly and ready for baking. Remember, patience is key in this process, as good things take time. Keep the starter in a consistent environment and always feel free to experiment with different types of flour or hydration levels to discover which flavors you prefer. Happy baking!