Combine 60g of whole wheat flour and 60g of filtered room temperature water in a glass jar. Stir to combine well, leaving no dry patches of flour. If the mixture is very thick and another teaspoon of water. Scrape down the sides with a rubber spatula

Remove the airtight seal from your jar and place the lid on top. Place the jar at room temperature for 24-48 hours, until you begin to see the mixture bubbling up. This may take another 12 hours depending on the temperature in your room. A colder room may take longer.

Add 60g whole flour, and 60g room temperature water, stir well to combine, and let sit out for 12-24 hours. Place a rubber band on the outside of the jar, at the top of the mixture, to track how how high the mixture has grown.

Use a spoon to discard half of the mixture, and throw it away. Feed the starter another 60g each of flour and water. Continue this process once a day for a total of 7 days. Discard half, then feed with 60g of flour and water. If you don't notice significant growth each time, feed the starter twice a day, AM and PM.

By Day 7, perform the Float Test to determine if your starter is strong enough to bake bread with. Feed the starter in the AM, then about 3-5 hours after the feed, the starter should be at it's most bubbly point. Fill a cup with water, and use a small spoon to scoop out about a tablespoon of starter. Gently place it in the cup. If the mixture floats, you're ready to bake bread! Congratulations! If it doesn't float, don't worry. Feed the starter about 2 more times, then retest!