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. Temperature is important.

Total approximate yield: 120 g starter

Remove and discard half (60g) of your sourdough starter from the jar. To do so: use a spoon to scoop it out, or pour it directly into a bowl to weigh (you can also just eyeball the amount- it doesn’t have to be exact). The texture will be very stretchy.

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 with a small rubber spatular. The texture should resemble thick pancake batter or plain yogurt at this point.

Cover and let rest in a warm spot, 70-75 F for 24 hours.

Total yield: 180 g starter

Remove and discard half (90 g) of the sourdough starter.

To the jar: Add 60 g (½ cup) of all-purpose flour + 60 g (¼ cup) of water to the jar. Mix well. Scrape down the sides.

Cover and let rest in a warm spot, 70-75 F for 24 hours.

Total yield: 210 g starter

Remove and discard half (105 g) of the sourdough starter.

To the jar: Add 60 g (½ cup) of all-purpose flour + 60 g (¼ cup) of water. Mix well. Scrape down the sides.

Cover and let rest in a warm spot, 70-75 F for 24 hours.

Total yield: 225 g starter

Remove and discard half (112 g) of the sourdough starter.

To the jar: Add 60 g (½ cup) of all-purpose flour + 60 g (¼ cup) of water. Mix well. Scrape down the sides.

Cover and let rest in a warm spot, 70-75 F for 24 hours.

Total yield: 232.5 g starter

Remove and discard half (116.25) of the sourdough starter.

To the jar: Add 60 g (½ cup) of all-purpose flour + 60 g (¼ cup) of water. Mix well. Scrape down the sides.

Cover and let rest in a warm spot, 70-75 F for 24 hours.

Total yield: 236 g starter