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Add 100g of flour to 100g of room temp water in a tupperware/kilner jar/jam jar. Mix and leave lid ajar. Add flour and water in equal proportion each day, 10-25g of each, and stir in, leaving lid ajar.
After a few days you should have bubbles. If the jar is too full, empty some out before you do your daily top up. You're trying to get activity in the mix, so you're not really losing anything by throwing excess away. You should have enough activity after a week or so. When the mix is bubbly, drop some in water - if it floats, this is a sign that it's sufficiently active for use in baking.
This is my new starter on day 3.
Nef
@ak
Stuck at home in lockdown. Is it possible to make my own sourdough starter?