Whole Food - Sourdough Starter Recipe (easy)

Ingredients (every day for 3 to 5 days)
Patience
30g whole wheat or rye flour
85ml water

Method
Day 1.  Mix water & flour in a bowl.  This will be a liquid mix.  Cover with a plate & store in a warm dry place (approx. 30 degrees C)  for 24 hours.

Day 2. Discard 1/2 the sour dough mix.  Add the same quantities of flour & water.  Mix.  Cover with a plate & allow the mix to rest for 24 hours.

Repeat the process in 24 hour cycles until your your sough dough starter has produces a lot of bubbles.  This will be around Day 3 to Day 5.

To put the sour dough starter on 'pause', put it in the fridge.  To 'revive', discard 1/2 of the starter, add the water + flour, mix & allow to stand for 24 hours.