Preparation

• Mix 6 cups of all-purpose flour with 3 cups of whole wheat flour and store it in an air-tight container. This is what you will feed your starter with.
• DAY 1: Add 1 cup of flour and ½ cup of water to a clean jar. Stir the mixture thoroughly and cover the jar with a lid or breathable cloth, secured with a rubber band. Place the container in a warm location, around between 75°F (24°C) for 24 hours.
• DAY 2: Give the starter a stir to help incorporate a little air. Cover the jar and let it rest for another 24 hours in a warm spot.
• DAYS 3-7: Every 24 hours, discard all but 2 tablespoons of the starter and feed it with ½ cup fresh flour and ¼ cup water. Mix thoroughly until well combined. Repeat this daily feeding routine, discarding and feeding, for about 7 to 10 days or until your starter becomes active, bubbly, and doubles in size within 4-12 hours of feeding.
• If your starter seems sluggish after the 4th day, begin stirring in 2 tablespoons of flour along with 2 teaspoons of water into the starter, 12 hours after you fed it.
• Continue to feed your starter daily for the first two weeks after you've gotten it established in order to keep building up the yeast and bacteria.