Sourdough Starter/feeding Schedule

¾ L jar

60 g (½ cup) whole wheat flour

60 g (¼ cup) water

60 g (½ cup) unbleached all purpose flour or bread flour

Combine 60 g (½ cup) of whole wheat flour and 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 or a lid, and let it rest in a warm spot for 24 hours.
On Day 2, check for bubbles on the surface.
On Day 3, remove and discard half of your starter, then add 60 g (½ cup) of all-purpose flour and 60 g (¼ cup) of warm water.
Mix until smooth and let rest for another 24 hours.
Repeat the feeding process on Days 4, 5, and 6.
On Day 7, your sourdough starter should have doubled in size and be ready to use.