If you’ve always wanted to learn how to cook with sourdough, this is the best explanation I’ve found on how to begin by making your own starter. You just need a quart size Mason jar, flour, and water. A rubber scraper is handy to scrape down the sides after you mix the ingredients. I read through different recipes, and this video explains it the most simply! Just after a few days of culturing the sourdough starter you can make delicious whole wheat pancakes for your family that are digestible, since the phytic acid in whole wheat is neutralized by the sourdough leavening. You have to feed the starter twice a day, as if it were a dog, but it’s worth it. At first it was hard for me to remember that I had one other “mouth” to feed morning and night, but now I am glad I do, because I loving having some sourdough batter handy to make pancakes, crepes, and more. Any time the jar gets full, you take out half of it, and store it in a second quart size Mason jar. When this second jar gets full (about twice a week if you are being diligent in adding to the starter every day) you can make up something like pancakes using the recipes at the following link. If I remember right, the following recipes at the link in the next paragraph all use 1 cup of starter/natural yeast. I just quadruple the recipe to use 4 cups of starter, which is equal to a quart Mason jar full of starter. Then I start over refilling the second jar with the overflow from the mother starter.
Here are four no-wait sourdough recipes you can use with your sourdough starter: a main-dish pie, pancakes, waffles, and crepes. For traditional sourdough bread, you are going to have to wait, and let your starter mature after several weeks.