Mix 50 g whole wheat flour with 50 g water in a clean jar
Stir until no dry flour remains
Cover loosely and leave at room temperature for 24 hours
Discard half of the mixture
Add 50 g flour and 50 g water
Stir well and cover loosely
Repeat feeding once every 24 hours
Continue daily feedings for 5 to 7 days
Keep the starter in a warm spot, about 70 to 75 F
Look for bubbles and a tangy smell
Use the starter when it doubles in size within 4 to 6 hours after feeding
Store in the refrigerator if not using daily
Feed the starter before baking to refresh it