Whole wheat flour is the easiest start for a wheat starter. Mix equal weights of whole wheat flour and water, keep it warm, and feed it once a day. Expect a burst of bubbles on day 2, a quiet spell around day 3, and a steady rise after that — most are ready in 7–14 days. Once going, a 1:1:1 feed at 75°F (24°C) takes about 3–5½ hours.
Equal weights of whole wheat flour and water, stirred to a thick batter, in a clean jar.
2
Day 2: bubbles
It may puff up fast. Those early bubbles are not the yeast yet — keep going.
3
Days 3–4: the slump
It goes quiet. Normal. Keep feeding once a day and keep it warm.
4
Day 5 on: a steady rise
Keep a spoonful and feed it 1:1:1. It is ready once it doubles within 4–8 hours, 2 days running.
5
Then switch if you like
Once it is strong, feed it bread flour or a mix — the culture stays.
Why
The bran and germ of whole wheat carry wild yeast and bacteria and the nutrients they need, so a whole wheat starter gets going faster and more reliably than one on white flour.
Questions
Can I use all-purpose flour instead?
Yes, it just tends to be slower to start. A spoon of whole wheat or rye in the first feeds helps.
How much should I keep each day?
A spoonful is enough — keeping less means you throw away less and the feed is bigger.
It smells like cheese or nail polish
Early smells are normal and pass. Only mold means throw it away, jar and all.
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