Ingredients

Steps

Day 1, mix flour and water to make a paste. Do not make it a slurry consistency. If you think using less water leads to a better consistency, use less water.
Day 2, keep 60 gm of the mixture from the previous day, and add flour and water like you did on Day 1.
Continue the same for 7-14 days.
Sourdough peak rise is when it is almost doubled in size. With a 1:1:1 ratio it should be within 4-6 hours. At that time, scoop some with a spoon and drop it in a bowl of water. If it floats, the starter is ready for use.

I feed my starter every 7 days so I do not bankrupt myself buying flour.
Every Sunday, I take it out of the fridge and keep it on the counter for 4-6 hours.
Then I feed it with a 1:1:1 ratio and pop it back in the fridge to let the yeast work on it slowly.
Optionally, if you are making bread that day, start another 1:1:1 ratio batch with the discarded starter and in the next 4-6 hours it will be ready to use.