I get my fermented flour from my friend. I keep it in the fridge and need to remember to feed it once a week if I don’t use it. With time the fermented flour become stronger and stronger.
You will need strong white bread flour and water (warm). Optional for begin you can add 1 teaspoon of natural yogurt.
Day one in the morning
Mix I cup of water with one cup of flour add if you have one teaspoon of yogurt.
Day 2 in the morning
Add again 1 cup of water mix with one cup of flour.
Leave in warm place, the best on radiator or near.
After 2 days the fermented white flour is ready. I use it in recipe on easy white bread and buns.

Like I mention I keep my fermented flour in fridge because I bake bread especially white one once a week or every 2 weeks. Before I use it I take it out of fridge and wait till it will be warm. I feed it, it need to start to work. It’s always the same rule 40% of flour and 60% of water. I weight the fermented flour and add mix of 40% of flour with 60% of water. I wait 2-3 hours before I use fermented flour for recipes and after using fermented flour I add again 40% of flour and 60% of water. Wait for 2-4 hours and I can put it to fridge.

I reuse mature Stilton jar, it’s have nice cover and its stoneware. My grandmother will say that stoneware is the best way to  keep milk, fermented flour for soup or bread. In old tomes that was the best material to use in kitchen.

That’s the photo how it looks inside. If you see little bobble it means that fermented flour is fermenting. dont be surprise that it will increase in volume.