Directions:
In a plastic container, combine the flour and water into a paste.
Cover loosely with plastic wrap.
Set somewhere warm (or, as warm as possible in your kitchen).

Wheat Starter – Day 2:
Ingredients
4 1/2 tablespoons (70 ml) (40 gm/1 ½ oz) whole-wheat flour
3 tablespoons (45 ml) water
scant 1/2 cup (115 ml) (3 oz/85 gm) starter from Day 1
(Total: scant cup (230 ml) (6 oz/170 gm))

Directions:
Stir the flour and water into the mixture from Day 1, cover, and return to its warm place.

Wheat Starter – Day 3:
Ingredients
4 1/2 tablespoons (70 ml) (40 gm/1 ½ oz) whole-wheat flour
4 teaspoons (20 ml) water
scant 1 cup (230 ml) (6 oz/170 gm) starter from Day 2
(Total: 1⅓ cup (320 ml) (230 gm/8-1/10 oz))

Directions:
Stir the flour and water into the mixture from Day 2, cover, and return to its warm place.

Wheat Starter – Day 4:
Ingredients
3/4 cup plus 1½ tablespoons (205 ml) (120 gm/4 ¼ oz) unbleached all-purpose flour
1/2 cup less 4 teaspoons (100 ml) water
1⅓ cup (320 ml) (230 gm/8 oz) starter from Day 3
(Total: scant 2⅔ cup (625 ml) (440 gm/15½ oz))

Directions:
Stir the flour and water into the mixture from Day 3, cover, and return to its warm place.

At this point it should be bubbling and smell yeasty. If not, repeat this process for a further day or so until it is. You will want to keep your starter at room temperature until you can see that it is pretty healthy – that it is alive and bubbling.  Once your starter begins to show signs of life, you can begin caring for it more in “maintenance” mode than in “starting from scratch” mode.