Whole Wheat Sourdough Starter: For 4 Servings

Instructions:

1. Mix 50g whole wheat flour and 50g filtered water in a clean jar. Stir until no dry streaks remain.
2. Cover loosely and let it sit in a warm spot (70-80°F) for 24 hours. Don't worry if nothing happens until the end of day two.
3. Discard half of the mixture and add 50g fresh flour and 50g water. Repeat this daily until you smell a mild tang.
4. By day five, you should see bubbles throughout the jar. Feed it twice daily if it seems to be bubbling and collapsing quickly.
5. Take a small spoonful of your starter and drop it into a glass of water. It is ready when it floats on the surface.
6. If the mixture feels too liquid, add a pinch more flour. It should look like thick, velvety pancake batter.
7. Ensure the jar isn't sitting in a draft. Warmth is the fuel that ignites the fermentation process.
8. On day seven, your culture should double in size within 4-6 hours. It will look frothy and full of life.