Easy Sourdough Mother for Bread with 2 Ingredients

Make your own starter for sourdough bread, just from flour and water.
Microbes are all around us and wild yeasts on the flour soon multiply and ferment to create a leaven.

You can use and reuse the starter, every time you bake bread. My current one is around eight years old.
It lives in the fridge, and I never feed it.
It stays as flour and water in its plastic pot, for up to four weeks between bakings.

Filmed and edited by Edward Dowding, early winter 2022