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Stir together ½ cup whole wheat flour and ½ cup water in a jar that you can see through, cover with a lightweight towel, and place in the warmest part of your kitchen for 24 hours
For days 1-3, mix together ½ cup all purpose flour and ¼ cup water, stir well, recover, and return to warm spot in kitchen
For days 4-8, discard ⅓ cup starter, then mix together ½ cup all purpose flour and ¼ cup water, store well, recover, and return to warm spot on the kitchen
After 8 days, your starter should be fully developed, doubling in size a few hours after each feed, and ready to bake with