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To create the starter, equal parts whole wheat flour and warm water are whisked together in a tall, sealable jar. This mixture is left in a warm, draft-free spot for about 24 hours, during which it begins "sleeping," and later, slowly awakening. Daily feedings involve discarding most of the mixture and replenishing it with fresh flour and water, promoting yeast growth. The baker stresses patience, noting that a mature starter capable of leavening bread will typically develop around day 14.