Sourdough Bread Starter

DAY 1:
1 cup whole wheat flour
1/2 cup water

Mix and put in 4-cup container. Cover tightly with plastic wrap and store in cool area for 48 hours.

DAY 3:
When consistency is like a thin pancake batter with a few bubbles, remove and discard half of the starter. Then stir in:

1/2 cup flour
1/4 cup water

Cover tightly with plastic wrap and leave at room temperature.

DAYS 4 and 5:
Discard half. Stir in:

1/2 cup flour
1/4 cup water

Cover, but not at tightly. Leave at room temperature.

DAY 6:
If active, the starter will have increased in volume to at least 3 cups. If this is not the cast, continue process above.

To begin breadmaking, use half of the starter in bread recipe. If not beginning breadmaking, then discard this half.

Refresh the remaining half with 1 cup water, 1-1/2 cups flour, leaving sit for one hour before refrigerating. Repeat this refresh step once a week to feed the starter. Best to refresh day before baking.

I have used this in the No-Knead Crusty Bread recipe with success.