½cupwater (if your kitchen is cold, heat water to 80 degrees F)
In a large jar, make a flour blend of 50% whole wheat flour and 50% all-purpose or white bread flour. Make about 2½ cups of flour blend, as you will be using this blend to feed your starter over the next 5 -6 days.
In a clear glass bowl or large jar, mix ½ cup of flour blend and slowly mix in the water until it has the consistency of thick pancake batter. Don't worry if you don't use all of the water, just make sure the consistency is like thick pancake batter. Mix well, making sure you have no lumps. Cover with a kitchen towel and place in a warm spot in your kitchen, i.e. in top of the fridge or near the stove. Wait 24 hours. The wild yeasts in the environment will begin to populate and feed from the natural sugars in the flour.