Day 1

• In a large glass container combine the 113g whole wheat flour with 113g water.
• Stir thoroughly to ensure no dry flour remains.
• Cover loosely and let it sit at room temperature (about 70°F) for 24 hours.

Day 2

• After 24 hours, you might see some bubbles or no activity at all. Either way, discard half of the starter (about 113g).
• To the remaining starter, add 113g of all-purpose flour and 113g of water.
• Mix well, cover, and let it sit at room temperature for another 24 hours.

Day 3

• By now, you should see some bubbling and activity. Discard half of the starter again
• Feed with 113g of all-purpose flour and 113g of water.
• Mix well, cover, and let it rest at room temperature for 12 hours.

Days 4-5

• Continue discarding half of the starter(113g) and feeding with 113g of all-purpose flour and 113g of water every 12 hours.
• By the end of Day 5, your starter should be very bubbly and have a tangy aroma. It should have at least doubled in size.

Day 6 and Beyond

• If your starter is not vigorous and bubbly go to Day 4-5.
• If your starter is vigorous and bubbly, give it one last feeding then discard all but 113g of the starter.
• Feed the remaining starter with 113g of all-purpose flour and 113g cup of water.
• Let it sit at room temperature for 6-8 hours until it's active and bubbly.
• Use the starter in your recipe, reserving 113g to keep your starter going.
• Store the reserved starter in a clean jar in the refrigerator and feed it once a week by discarding half and adding 113g of all-purpose flour and 113g cup of water.

Enjoy your baking!