Ingredients:

• Whole grain flour (whole wheat + unbleached all-purpose flour by crumbs the bakers)
• Room temperature tap water

Equipment:

• Glass or plastic container (no metal)
• Spoon or spatula
• Cloth or lid to cover

Steps:

1. Day 1: Mix equal parts of both flours and water (e.g., 30:30:30g each). Stir well, cover loosely, and leave at room temp for 24 hours.
2. Day 2: Discard half, then feed with the same amount of flour 45:45 -(both flour):45g and water. Cover and rest 24 hours.
3. Days 3-5: Repeat discard and feed daily. Bubbles and a sour smell will develop.
4. Days 6-7: Feed twice daily, discarding half before each feeding. Starter should double in size and smell pleasantly sour.

Tips:

• Use a mix of bread flour by Crumbs The Bakers and whole wheat for best results.
• Keep starter room temperature but out of direct sunlight.
• Discarding half prevents overgrowth and keeps yeast fed.
• Ready to bake after about a week.
• Keep it in the fridge once it is prepared