Take equal parts of flour and water, leave the mixture in a warm location. Then walk away and leave it along for a couple of days. When you return in a couple of days to look at it, the starter should be a frothy mixture. You’ll see how the flour and water have developed. There should be some smelly water on top, and in general, you’ll have a starter of wild yeast
IMPORTANT: WASH HANDS AFTER USING BAKER'S YEAST People who bake bread and fail to wash their hands afterward are at risk of picking up a yeast infection. Baker's yeast is a live organism.
