Directions

Day 1:

1. Preparation: Mix 100 g wholemeal flour with 100 ml lukewarm water in a jar to form a thick dough. Cover the jar loosely and put it in a warm place.

Day 2:

1. Observe: Leave the starter to rest and watch for the first signs of activity such as bubbling.

Day 3:

1. Divide the starter equally between two jars so that you have approximately 50g of starter in each jar.
   Add 50g of flour and 50ml of lukewarm water to each jar and stir until well mixed.

Day 4 to 7-10:

1. Daily feeding of both starters:
   Add 50g of flour and 50ml of lukewarm water to each jar and stir until well mixed.
   This will not double the amount of your starter, but will keep both at a constant level by always using the same amount of starter, flour and water.

Next steps:

1. After about a week, you should have two active and healthy sourdough starters. You can store one of them in the fridge and feed it weekly with 50g of flour and 50g of lukewarm water if you don't plan to bake with both immediately.