Natural Sour Wheat Starter

• Juice of 2 oranges
• 1/2 cup stone-ground whole wheat flour
• 3 cups unbleached all-purpose or bread flour

1. In a small bowl, mix the orange juice with the whole wheat flour.
2. Transfer to a 2-quart plastic container, and set aside, covered, for 12 to 24 hours.
3. A few bubbles will begin to form on the surface.
4. Add 1 cup all-purpose or bread flour and 1 cup water that is 75 degrees; stir well.
5. Cover, and set aside 12 hours at room temperature.
6. It should become fairly bubbly.
7. Measure the mixture, and discard half.
8. Add 1/2 cup more flour and 1/4 cup 75-degree water.
9. Cover, and let stand for another 12 hours, or until the surface is bubbly.
10. Transfer to a larger container, and repeat the feedings twice more: 1/2 cup flour and 1/4 cup water every 12 hours.
11. Then discard 1/3 of the mixture and add another 1/2 cup flour and 1/4 cup water.
12. Allow to ferment another 12 to 24 hours.
13. The starter is ready to use.

oranges, stoneground, bread flour

Taken from cooking.nytimes.com/recipes/5447 (may not work)