Sourdough Starter Recipe for 7 Servings with Whole Wheat Flour

Instructions:

1. Mix 50g whole wheat flour and 50g filtered water in a clean glass jar. Note: Use a spatula to ensure no dry streaks remain.
2. Cover loosely with a lid and leave in a warm spot (21°C-24°C) for 24 hours. until it looks slightly darker and settled.
3. Let the mixture rest for another 24 hours on Day 2. Note: Even if you see no bubbles, the microbes are working internally.
4. Discard all but 50g of the starter culture on the morning of Day 3. until only a small amount remains at the bottom.
5. Add 50g unbleached all purpose flour and 50g filtered water to the 50g of starter. Note: Stir thoroughly until the texture is like thick pancake batter.
6. Scrape down the sides of the jar with a clean spatula. until the glass is clear above the mixture.
7. Repeat the feeding process (discard down to 50g, add 50g flour/50g water) every 24 hours through Day 7.
8. Monitor the mixture daily until you see tiny bubbles appearing throughout the mass.
9. Check for the double on Day 7. until the volume has doubled within 4-6 hours of feeding.
10. Verify the texture until it appears spongy, airy, and light when scooped. By the end of this week, your starter should be vibrant and active. If you find yourself with extra discard, don't throw it away! It makes a fantastic base for other bakes, and you can even use it in a [rustic sourdough boule recipe](https://easychefideas.com/recipes/rustic-sourdough-boule-recipe/) once it reaches full strength.