A sourdough starter is a mixture of flour and water that captures wild yeast and bacteria from the environment. This natural fermentation process creates a leavening agent that helps bread rise without the need for commercial yeast. The starter develops a tangy flavor and can be used in various recipes, including bread, pancakes, and waffles. To maintain a sourdough starter, it needs to be fed regularly with fresh flour and water. This feeding process encourages the growth of beneficial microorganisms, ensuring the starter remains active and healthy. A well-cared-for starter can last indefinitely, providing a continuous source of leavening for baking.