• Place flour and milk into glass jar.
• Cover with the lid partially off or cover with a or a beeswax cloth cover.

DAY 2

• Add 1 c. bread flour, 1 T. whole wheat flour, 1 c. whole milk. Feed starter 1 times in the day.

DAY 3

• Add 1 c. bread flour, 1 T. whole wheat flour, 1 c. whole milk. Feed starter 1 times in the day.

DAY 4

• Start taking out the discard. This will be 1/2 of the amount that is in the jar. Place discard in a separate mason jar and keep that in the fridge for up to 3 days.
• Feed again by adding 1/4 c. bread flour, 1 T. whole wheat flour, 1/4 c. whole milk. Feed starter 1 time during the day and keep on counter if using or in the refrigerator if only using once/week.
• Take out starter the night before you plan to use and give it a healthy feeding before baking the next day.