Day 1: Measure 50 grams of whole wheat flour and 50 grams of bottled water into the glass jar. Stir to combine. The mixture will form a thick, sticky glob. Cover the jar with plastic wrap, and place in a room temperature area (68° to 80°).

Day 2: Do nothing. The starter may have small bubbles around the edges or on the surface and a very unpleasant smell. Leave it allow until Day 3.

Day 3: The starter will smell unpleasant and be very thick and sticky. Measure out 50 grams of the starter and discard the rest into the garbage. Add 50 grams of all-purpose or bread flour and 50 grams of bottled water to the starter. Stir to combine. The starter will be slightly less thick than Day 1 but will still be very sticky. Cover with plastic wrap. Wait about 12 hours and repeat those same steps of measuring out 50 grams of starter, adding 50 grams of flour, and 50 grams of water. Stir to combine. Cover the jar with plastic wrap, and place in a room temperature area (68° to 80°).

Day 4 and Ongoing: Repeat the steps in #3 (Day 3) and feed the starter every 12 hours as your schedule permits. Somewhere between 7 and 14 days, there should be some noticeable growth in the starter. This is a great time to add the rubber band to the outside of the jar to mark the growth between each feeding. Signs of growth include large and small bubbles throughout and on top of the starter, a puffy appearance, a pleasant aroma, and doubling in size. The starter is ready to use when a dollop dropped in a cup of water floats to the surface.