• DAY ONE: To get started, place your starter jar on a kitchen scale. Tare the weight so it reads "0", then to the jar add 100 grams whole wheat flour and 150 grams distilled water at room temperature. Stir the mixture vigorously with a spatula until no dry bits of flour remain. Cover the starter jar loosely with a lid or a clean kitchen towel (to allow air flow but to keep any contaminants from going into the jar). Place your jar in a warm place or on the kitchen counter and let rest for 24 hours.
• DAY TWO: Place a clean starter jar on a kitchen scale. Tare the weight so it reads "0", then to the jar add 75g of your starter from Day 1, 50g whole wheat flour, 50g unbleached all-purpose flour and 125g distilled water at room temperature. Stir the mixture vigorously with a spatula until no dry bits of flour remain. Cover the starter jar loosely with a lid, and place somewhere warm or on the kitchen counter for 24 hours. Discard your excess starter.
• DAY THREE: Place a clean starter jar on a kitchen scale. Tare the weight so it reads "0", then to the jar add 75g of your starter, 50g whole wheat flour, 50g all-purpose flour and 125g distilled water at room temperature. Stir the mixture vigorously with a spatula until no dry bits of flour remain. Cover the starter jar loosely with a lid, and place somewhere warm or on the kitchen counter for 24 hours. Discard your excess starter.
• DAY FOUR: Today is the first day that we'll feed our starter twice in one day, so plan accordingly. You'll feed your starter from here on out about every 12 hours.
• In the morning, place a clean starter jar on a kitchen scale. Tare the weight so it reads "0", then to the jar add 75g of your starter, 50g whole wheat flour, 50g all-purpose flour and 125g distilled water at room temperature. Stir the mixture vigorously with a spatula until no dry bits of flour remain. Cover the starter jar loosely with a lid, and place somewhere warm or on the kitchen counter for 12 hours. Discard your excess starter.
• In the evening, repeat the process exactly as written above.
• DAY FIVE: In the morning, place a clean starter jar on a kitchen scale. Tare the weight so it reads "0", then to the jar add 75g of your starter, 50g whole wheat flour, 50g all-purpose flour and 125g distilled water at room temperature. Stir the mixture vigorously with a spatula until no dry bits of flour remain. Cover the starter jar loosely with a lid, and place somewhere warm or on the kitchen counter for 12 hours. Discard your excess starter.
• In the evening, repeat the process exactly as written above.

DAY SIX: 

• In the morning, place a clean starter jar on a kitchen scale. Tare the weight so it reads "0", then to the jar add 75g of your starter, 50g whole wheat flour, 50g all-purpose flour and 125g distilled water at room temperature. Stir the mixture vigorously with a spatula until no dry bits of flour remain. Cover the starter jar loosely with a lid, and place somewhere warm or on the kitchen counter for 12 hours. Discard your excess starter.
• In the evening, repeat the process exactly as written above.
• DAY SEVEN: In the morning, place a clean starter jar on a kitchen scale. Tare the weight so it reads "0", then to the jar add 50g of your starter, 50g whole wheat flour, 50g all-purpose flour and 100g distilled water at room temperature. Stir the mixture vigorously with a spatula until no dry bits of flour remain. Cover the starter jar loosely with a lid, and place somewhere warm or on the kitchen counter for 12 hours. Discard your excess starter.
• In the evening, repeat the process exactly as written above.
• DAY EIGHT AND BEYOND: IF YOUR STARTER IS RISING AND FALLING PREDICTABLY at this point, follow either an AM or PM feeding schedule depending on when you plan to make dough: If you like to make bread dough in the morning, every evening, place a clean starter jar on a kitchen scale. Tare the weight so it reads "0", then to the jar add 20g of your starter, 100g unbleached all-purpose flour and 100g distilled water at room temperature. Stir the mixture vigorously with a spatula until no dry bits of flour remain. Cover the starter jar with a lid, and place somewhere warm or on the kitchen counter for approximately 24 hours.
• At this point, you can continue to feed your starter in this exact way, once a day, until you're ready to bake your first loaf.