>> source: https://www.youtube.com/watch?v=RGO1cLw7P6c

Days 1-3: Combine @whole-wheat flour{4.5%cups} and @all-purpose flour{5%cups} and keep in #container{} as feed. Mix 1 cup of flour mixture and 2/3 cup (5-1/3 oz) of room temperature water in a #1 liter mason jar{}. Cover and let set at room temperature for 48 to 72 hours.

Days 4-10/14: Measure 1/4 cup (2 oz) of starter and transfer and stir in 1/2 cup (2.5 oz) of flour mixture and 1/4 cup (2 oz) of room temperature water. Repeat every 24 hours. Use for baking once doubled in size during 8 to 12 hour window.

Store and maintain: Combine 1/4 cup (2 oz) starter, 1/2 cup (2.5 oz) all-purpose flour, and 1/4 cup (2 oz) room temperature water and let sit for 5 hours. Refrigerate and repeat weekly.

Prepare for baking: 18 to 24 hours before, combine 1/2 cup (4 oz) starter add 1 cup (5 oz) all-purpose flour and 1/2 cup (4 oz) room temperature water. Cover and sit at room temperature for 5 hours. Measure out and refrigerate for 12 to 18 hours before use.