The researchers developed a formula for natural bread-making starter by studying factors that affect its activity. They observed changes in microbial growth, pH, and acidity levels by adding various nutrients to find the most active starter mix. They found that flour with higher protein content and a moisture level of around 110% were optimal for starter production. Adding salt and sugar increased yeast and lactic acid bacteria levels, but high concentrations inhibited microbial growth. A starter made with strong flour, 110% moisture, 5% sugar, and 1% salt showed better fermentation and bread quality compared to yeast-made bread. This natural starter could effectively replace yeast in bread-making and has commercial potential.