• 1 cup (120g) whole wheat flour, freshly milled using a NutriMill grain mill
• 1 cup (120g) all-purpose flour
• 2 cups (480ml) lukewarm filtered water
• 1 tablespoon (15g) organic honey
• 1 tablespoon (15g) unsweetened pineapple juice (optional)

Day 1:

1. Combine the whole wheat flour, all-purpose flour, and lukewarm water in a large glass or ceramic bowl. Stir until well mixed and no dry flour remains.
2. Loosely cover the bowl with a clean cloth or plastic wrap, and let the mixture sit at room temperature (68-72°F or 20-22°C) for 24 hours.

Day 2:

1. Add 1 tablespoon of organic honey to the mixture and stir well to combine.
2. If the mixture has not developed any bubbles or signs of fermentation, add 1 tablespoon of unsweetened pineapple juice to give the starter a boost.
3. Loosely cover the bowl again and let it sit at room temperature for another 24 hours.

Day 3 - Day 5:

1. At the same time each day, remove half of the starter (about 1 cup) and discard it or use it for another purpose.
2. Add 1 cup of freshly milled all-purpose flour and 1 cup of lukewarm filtered water to the remaining starter. Stir well to combine.
3. Loosely cover the bowl and let it sit at room temperature for another 24 hours.
4. Repeat this process each day for a total of 5 days, or until your starter has a pleasant sour smell and is bubbling consistently.

Your perfectly fresh sourdough starter is now ready to use! Store it in an airtight container in the refrigerator and feed it weekly with equal parts freshly milled all-purpose flour and lukewarm filtered water to maintain its vitality. Enjoy the delightful world of sourdough baking with your NutriMill grain mill and this versatile starter. Happy baking!