In a clean jar, weigh out 50 grams each of whole wheat flour and water. Mix well. Put a rubber band around the jar at the height of the starter to give a visual indication when the starter has risen. Cover the jar loosely with a glass or plastic lid, or a clean napkin secured with a rubber band.

Set the jar aside in a warm spot out of direct sunlight for 24–48 hours.

Check the starter after 24 hours. If there is no change except for a bit of grayness on top, wait another 24 hours. Once you see any activity (bubbles and/or increase in volume), it's time to feed the starter!

Mix together a 50/50 blend of whole wheat and organic all-purpose flour. This will be what you feed your starter with!

Discard half of the starter. Add 50 grams each of the flour mix and water. Stir very well, cover loosely, adjust the rubber band if needed, and set aside as before.

After 12–24 hours, you should see some activity in your starter (bubbles and increase in volume). Discard all but 50 grams of the starter. Add 50 grams each of the flour mix and water. Mix very well, cover loosely, adjust the rubber band if needed, and set aside as before.

Feed exactly the same way as the second feeding.

Continue feeding your starter every 12–24 hours until it doubles in volume every 8–12 hours, has a pleasant, yeasty smell, and passes the float test.

Once it passes the float test, your starter is ready to be baked with!

Feed your starter at least once a week if stored in the refrigerator.

You can store your starter at room temperature indefinitely if you make sure to feed it almost every day.