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1
Five days before you bake bread, in a small bowl, stir together the flour and juice with a spoon or whisk to make a paste.
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2
It should be like pancake batter.
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3
Be sure to stir until all of the flour is hydrated.
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4
Cover loosely with plastic wrap and leave at room temperature for about 48 hours.
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5
Two or three times a day, aerate by stirring for 1 minute with a wet spoon or whisk.
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6
Three days before you bake, feed 1/4 cup of your original starter with 1 cup water (at about 75F), 1 cup unbleached flour, and 1/4 cup whole-wheat flour (discard any unused original starter).
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7
After 4 hours, feed with 2 cups water (at about 75F), 2 cups unbleached flour, and 1/2 cup whole-wheat flour.
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8
After 4 to 6 more hours, feed with 4 cups water (at about 75F), 4 cups unbleached flour, and 1 cup whole-wheat flour.
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9
Tightly cover with plastic wrap and let sit at room temperature for 8 to 16 hours to proof.
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10
Two days before you bake, discard half of the starter and repeat feedings, as above.
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11
One day before you bake, discard half of the starter and repeat feedings, as above.
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12
On baking day, measure out starter needed and set aside some starter to be used the next time.
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13
Discard extra starter or give to baker friends.
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14
Cover and refrigerate reserved starter for up to 2 weeks or freeze for 6 months.
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15
Bring to room temperature before using.
