Ingredients
⅓cupwhole wheat flour,plus more for feeding
⅓cupbread flour,plus more feeding
⅓cupwarm water,plus more for feeding
cool water,for testing
Preparation
Add the whole wheat flour, bread flour, and warm water to a clear lidded container with a capacity of 1 pint or more.
Mix until there are no dry spots. Scrape down the sides of the container with a spatula. Cover with a lid.
Use a rubber band or piece of tape to mark the mixture level.
Set the starter in a warm spot. Let sit for 24 hours.
After 24 hours, open the container and look for signs of fermentation in the form of bubbles on top, volume growth, or a musty, slightly sweet acidic smell.
If not, cover the starter again and let sit for another 12 to 24 hours, until these signs appear.
Once the starter has gotten a bit bubbly, discard all but about 2 tablespoons of starter.
Add another ⅓ cup of warm water, then stir to dissolve the remaining starter.
Add ⅓ cup of bread flour and ⅓ cup of whole wheat flour, then stir until there are no dry spots.
Cover and let sit in a warm spot for another 24 hours.
Repeat the feeding process every day for 7 to 14 days. Once the starter is rising and falling regularly, it is in a good place.
Fill a cup with cool water.
Use a clean spoon to take a scoop of the starter, being careful not to stir the starter and deflate the air bubbles that make it float, then carefully plop it in the water.
If it floats, it is gassy and alive and ready to make some bread.
If not, either wait longer if it has only been a few hours since feeding, or if it has been closer to 24 hours since feeding, discard and feed again.
After passing the float test, the starter is ready to use for baking. Enjoy!
