Starter Preparation

• Stir together bread flour and whole-wheat flour in a medium bowl or airtight container.
• Stir together ¼ cup water and ½ cup flour mixture in a wide-mouthed quart jar or small bowl until smooth. Cover with a kitchen towel and let stand at room temperature for 3 days. Reserve remaining flour mixture for feeding the starter.
• After 2 days, if a dark crust has formed on the starter’s surface, scrape it off and discard. The starter should smell acidic; if not, cover and let it stand at room temperature for 1 more day.
• To feed the starter: Scoop out and discard about 2 tablespoons starter. Add 3 tablespoons flour mixture and 1 ½ tablespoons water; stir until smooth. Cover and let stand at room temperature.
• Repeat the daily feedings until your starter is bubbly, has a tangy smell, and rises and falls consistently, about 10 days.