In a pint-sized mason jar, combine 1/4 cup of flour and 2 tablespoons of water. Stir until well mixed. Cover the jar with a piece of cheesecloth or a coffee filter secured with a rubber band. Place the jar in a warm spot in your kitchen, like near the stove or on top of the fridge, and let it sit for 12 hours.

After 12 hours, feed the starter with another 1/4 cup of flour and 2 tablespoons of water. Stir, cover, and let it sit for another 12 hours.

On the morning of the second day, discard half of the starter mixture. Then feed the remaining starter with 1/4 cup of flour and 2 tablespoons of warm water (around 80-90°F). Stir, cover, and let it sit for 12 hours.

After 12 hours, feed the starter again with the same amounts of flour and water. Stir, cover, and let it sit for another 12 hours.

Continue this routine for the next 3 days: once daily, discard half the starter, then feed with 1/4 cup flour and 2 tablespoons warm water. Keep feeding twice a day (every 12 hours) with the same amounts.

By day 6, you should see plenty of bubbles and a pleasant sour smell. Your starter is now active and can be used for pancakes, waffles, and other pastries, though it may not yet be strong enough for a loaf of bread. You can switch to feeding once a day from now on.

Continue feeding once daily for about 3 more weeks. By week 4, your starter should be robust and ready for bread baking. It should double in size within 4-6 hours after feeding and have a tangy aroma.