Bread (Sourdough) Starter

• 50 grams Starter liquid
• 50 grams Bread flour
• 1 the whole amount Sponge 1
• 50 grams Starter liquid
• 50 grams Bread flour
• 1 the whole amount Sponge 2
• 50 grams Starter liquid
• 50 grams Bread flour

1. Day 1: Make Sponge 1 by combining the starter liquid and flour.
2. Mix together lightly, and mark the liquid level with a rubber band.
3. The liquid can be a bit floury.
4. Leave in a warm place for 8 to 12 hours to ferment.
5. When the sponge has doubled in volume and there are air bubbles in the bottom, it's done.
6. Rest for 12 hours in the refrigerator.
7. Day 2: Add the entire amount of Sponge 1 that was made in Step 3 with the Sponge 2 starter liquid and flour, mix lightly, and mark the liquid level with a rubber band.
8. Leave in a warm place for 8 to 12 hours to ferment.
9. When the sponge has doubled in volume and there are air bubbles in the bottom, it's done.
10. Rest for 12 hours in the refrigerator.
11. Day 3: Add the entire amount of Sponge 2 that was made in Step 6 with the Sponge 3 starter liquid and flour, mix lightly, and mark the liquid level with a rubber band.
12. Leave in a warm place for 8 to 12 hours to ferment.
13. When the sponge has doubled in volume and there are air bubbles in the bottom, it's done.
14. Rest for 12 hours in the refrigerator.
15. Use the completed starter sponge to make delicious bread or waffles.
16. Use up the starter sponge within 2 weeks.
17. If the sponge loses its oomph, use in pizza dough or waffle batter.

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Taken from cookpad.com/us/recipes/144343-bread-sourdough-starter (may not work)