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Mix 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 ½ cup all purpose flour and ¼ cup water, stir well, cover with a towel, and return to warm spot in kitchen.
For days 4-8, discard ⅓ cup starter, then mix ½ cup all purpose flour and ¼ cup water, store well, cover with a towel, and return to warm spot in kitchen.
After 8 days, your starter should be fully developed, doubling in size a few hours after each feed, and ready to bake with.