Preparation:

1. Add the bread mix to a blender and grind until fine

2. Pour the bread mix into a medium bowl then add the water and stir through. It should be a little bit tunny like pancake mix. 

3. Leave the mix on the bench somewhere that it is safe from anything foreign falling into it and creating bad bacteria. 

4. Every morning add 1-2 tbs of the dried ground bread mix to the dough and about 1/3 cup of water, stir through and leave for another 24 hours before repeating the process. 

5. It takes about a 4-6 days to turn sour. 

6. YOu can then use the mixture in bread recipes. 

7. Keep adding to the mix daily, if you find you are getting too much put on lid on the bowl and store in the fridge until needed. After using it keep enough so that you can feed it agin and build up enough for you next recipes. 

8. Continue to feed the starter remembering not to us it all when baking as you need it to keep the culture going. 

9. If you are diligent you can keep it going indefinitely. 

NOTES:

1. Make sure you keep your starter in a safe place that nothing can be accidentally dropped into the dough such as crumbs, insects, liquids etc as they will spoil the culture and it will go off. 

2. I always grind about 2 - 3 extra doses of the Luving Life Wholefoods Bread mix used as the daily feeder mix than I need and store it in an airtight container in the fridge so that the seed oils don't go rancid.