Day 1: In a clean, 32-ounce mason jar (or another large glass container), combine 113 grams of room temperature water and 113 grams of organic whole wheat flour. Mix well to form a smooth paste. Cover loosely with a cloth or paper towel and let it sit at room temperature for 24 hours.

Day 2: After 24 hours, discard half of the mixture. Add 113 grams of organic unbleached all-purpose flour and 113 grams of room temperature water. Mix thoroughly and cover loosely again. Let sit at room temperature for 24 hours.

Day 3: Repeat the same process: discard half of the mixture, and add 113 grams of unbleached flour and 113 grams of water. Mix well and cover loosely. Let sit at room temperature for 24 hours.

Day 4: Continue the process from Day 3. Discard half of the mixture, add fresh flour and water, mix, and cover. Let it sit at room temperature for another 24 hours.

Day 5: Your starter should now be bubbly and doubled in size. If it hasn’t doubled yet, continue feeding and discarding for another day or two. Once it has doubled, discard half of the mixture and feed it again with 113 grams of unbleached flour and 113 grams of room temperature water. Let it sit at room temperature.

Day 6 and Beyond: If your starter has doubled in size and is bubbly, you’re ready to use it in recipes! If not, continue feeding until it reaches that point. Store the remaining starter in the fridge with a tight lid. To maintain the starter, feed it weekly by removing half and adding fresh flour and water.