Ingredients:

  • 50g whole wheat flour
  • 500g unbleached all-purpose flour
  • 550g filtered water

Instructions:

  1. In a clean glass jar, weigh out 50g of whole wheat flour and 50g of filtered water (75°F). Stir vigorously until no dry flour remains. Scrape down the sides, cover loosely, and let sit in a warm spot (70–75°F) for 24 hours.
  2. On Day 2 and 3, discard half of the mixture (about 50g). To the remaining 50g in the jar, add 50g of unbleached all-purpose flour and 50g of filtered water. Stir, scrape down the sides, and mark the level with a rubber band.
  3. From Day 4 through Day 7, repeat the 1:1:1 feeding every 24 hours: Discard all but 50g of starter, then add 50g unbleached all-purpose flour and 50g filtered water. The starter is ready when it consistently doubles in size within 4-6 hours of feeding.