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Combine 60 g (½ cup) of whole wheat flour + 60 g (¼ cup) of warm water in a large jar. Mix with a fork until smooth; the consistency will be thick and pasty.
Cover with plastic wrap, reusable wax wrap, or a lid and let rest in a warm spot, about 70-75 F for 24 hours.
Remove and discard half (60g) of your sourdough starter from the jar.
To the jar: Add 60 g (½ cup) of all-purpose flour + 60 g (¼ cup) of water. Mix with a fork until smooth. Scrape down the sides.
Cover and let rest in a warm spot, 70-75 F for 24 hours.
Repeat the feeding process for Days 3-7, adjusting the amount of starter discarded and the total yield as specified in the recipe.