Water

Bread Flour

Whole Wheat Flour

Day 1: Mix 100g Whole Wheat flour and 150g lukewarm water (85° F). Mix thoroughly and let rise loosely covered at warm room temperature (70-75° F) for 24 hours.

Day 2: Remove all the mature starter from the jar and add back 70g (inoculation). Stir in 115g lukewarm water (85° F). Mix in 50g bread flour and 50g whole wheat flour. Let rise loosely covered at warm room temperature (70-75° F) for 24 hours.

Day 3: Same as day 2. 70g inoculation, 115g water (85° F), 50g whole wheat flour, 50g bread flour.

Day 4: 70g inoculation, 100g water (85° F), 50g whole wheat flour, 50g bread flour.

Day 5: 70g inoculation, 100g water (85° F), 50g whole wheat flour, 50g bread flour.

Day 6: 50g inoculation, 100g water (85° F), 50g whole wheat flour, 50g bread flour. If the starter doesn’t almost double in size 8-10 hours after this feeding, repeat this day’s feeding until it does, then continue to day 7.

Day 7: 30g inoculation, 100g water (85° F), 50g whole wheat flour, 50g bread flour. The discard starter can now be stored and accumulated in the fridge for Sourdough Discard Recipes. When a layer of liquid forms on top of the discard, it has gone bad and must be thrown out. Repeat this feeding for a few days.

After repeating the day 7 feeding for few days, feed the starter according to the Sourdough Starter recipe.