Love to eat! Grown up with San Francisco sourdough.
Very fragrant. Whole wheat adds a nutty flavor.
Mix whole wheat and bread flour - 50/50. Amount depends on how much starter you need.
Add equal volume of warm water and mix.
Loosely cover bowl with a cloth and let sit on counter for several days until bubbles start forming.
Remove 75% of starter (use in a recipe or discard) and add back an equal amount of flour mix (50% whole wheat, 50% bread flour) and warm water. Stir to combine.
Feed your starter (Step 4) daily or weekly if you store it in the refrigerator.