Sour dough bread

Day 1

Combine 3 heaping tablespoons of white flour, 1 heaping tablespoon whole wheat flour, the juice of 1/2 a fresh orange, and enough water to make a thick, but stir-able dough (about 1/4-1/3 cup). Beat this mixture together thoroughly, to blend all ingredients and incorporate a bit of air. Cover loosely and place in a warm spot (by the fire, in a sunny summer window, or even in the bathroom with the heater on...)

Day 2, 3, 4 and so on..

Add 3 heaping tablespoons of white flour, 1 heaping tablespoon whole wheat flour, and about 1/4 cup room temp water to the start and beat together thoroughly, to blend all ingredients and incorporate a bit of air. Cover loosely and place, again, in a warm spot (by the fire, in a sunny summer window, or even in the bathroom with the heater on...). Repeat each day there after. You are ready to use the start after 4 days or so, or when the start starts smelling sour and delicious.

Simply use some of the start in your bread recipe and then replenish the start with 3 more tablespoons white flour, 1 heaping tablespoon whole wheat flour, and about 1/4 cup room temp water. Even is you don't use any of the start one day it is still a good idea to feed it with fresh flower and water to keep it well fresh!