Day 1

• 120 grams whole wheat flour
• 150 grams hot water
• In a clean jar or glass jar (like a Weck jar or mason jar), mix 120g of whole wheat flour and 150g of lukewarm or bottled water.
• Stir until you have a thick, smooth paste with no dry bits.
• Scrape down the sides of the jar and loosely cover with plastic wrap or a breathable lid.
• Place in a warm location (like your kitchen counter) for 24 hours.

Days 2 and 3

• 60 grams whole wheat flour
• 60 grams unbleached all-purpose flour
• 140 grams hot water
• Use a spoon to remove sourdough until you have 90 grams of starter left. It helps to move this to a new, clean jar.
• Add 60g of whole wheat flour, 60 grams of unbleached all-purpose flour, and 60g filtered or bottled water.
• Mix well and cover again.

Days 4 and 5

Morning

• 60 grams whole wheat flour
• 60 grams unbleached all-purpose flour
• 140 grams hot water
• Use a spoon to remove sourdough until you have 90 grams of starter left. It helps to move this to a new, clean jar.
• Mix the flours and waters into the remaining starter.
• Lightly cover and place in a warm place to rise for 12 hours.

Evening

• 60 grams whole wheat flour
• 60 grams unbleached all-purpose flour
• 140 grams hot water
• Use a spoon to remove sourdough until you have 90 grams of starter left. It helps to move this to a new, clean jar.
• Mix the flours and waters into the remaining starter.
• Lightly cover and place in a warm place to rise for 12 hours.

Day 6

Morning

• 30 grams whole wheat flour
• 90 grams unbleached all-purpose flour
• 140 grams hot water
• Use a spoon to remove sourdough until you have 90 grams of starter left. It helps to move this to a new, clean jar.
• Mix the flours and waters into the remaining starter.
• Lightly cover and place in a warm place to rise for 12 hours.

Evening

• 30 grams whole wheat flour
• 90 grams unbleached all-purpose flour
• 140 grams hot water
• Use a spoon to remove sourdough until you have 90 grams of starter left. It helps to move this to a new, clean jar.
• Mix the flours and waters into the remaining starter.
• Lightly cover and place in a warm place to rise for 12 hours.

Day 7

Morning

• 18 grams whole wheat flour
• 102 grams unbleached all-purpose flour
• 140 grams hot water
• Use a spoon to remove sourdough until you have 24 grams of starter left. It helps to move this to a new, clean jar.
• Mix the flours and waters into the remaining starter.
• Lightly cover and place in a warm place to rise for 12 hours.

Evening

• 18 grams whole wheat flour
• 102 grams unbleached all-purpose flour
• 140 grams hot water
• Use a spoon to remove sourdough until you have 24 grams of starter left. It helps to move this to a new, clean jar.
• Mix the flours and waters into the remaining starter.
• Lightly cover and place in a warm place to rise for 12 hours.

Day 8

• ​​By now, your starter should have doubled in size. You should see plenty of bubbles, both large and small. The texture will be spongy, fluffy, and similar to roasted marshmallows (think: s’mores). It should smell pleasant, and not smell like stinky gym socks. If these conditions are met, your starter is now active and ready to use!
• Please keep in mind that if your starter is not ready at this point, which is quite common due to temperature issues (too cold), timing, and other factors, continue feeding it for 1-2 weeks or more. Be patient!
• When your starter is fully active, do the float test. Feed your starter, wait for it to double in size, and then drop a teaspoon of bubbly starter into a jar of water; if it floats to the top, it’s ready to use.