You can make a starter from any wheat based flour. The following photos in this post will show you what the stages of a wholewheat starter may look like as you make it across 7 days. These are a guide as things may look a little different in your kitchen with your flour.
This has been made using the steps and process you’ll find on my ‘how to make a starter’ page and in my full video.
Day 1
![](https://foodbodsourdough.com/wp-content/uploads/2024/01/img_9162-1-1024x768.jpg)
Day 2
![](https://foodbodsourdough.com/wp-content/uploads/2024/01/img_9111-1-1024x768.jpg)
This will happen with my wholegrain flour.
Day 3
![](https://foodbodsourdough.com/wp-content/uploads/2024/01/img_9113-1-1024x768.jpg)
Day 4
![](https://foodbodsourdough.com/wp-content/uploads/2024/01/img_9114-1-1024x768.jpg)
![](https://foodbodsourdough.com/wp-content/uploads/2024/01/img_9115-1-1024x768.jpg)
Day 5
![](https://foodbodsourdough.com/wp-content/uploads/2024/03/img_9285-1-1024x768.jpg)
Day 6
![](https://foodbodsourdough.com/wp-content/uploads/2024/03/img_9289-1-1024x768.jpg)
Day 7
![](https://foodbodsourdough.com/wp-content/uploads/2024/03/img_9291-1-1024x768.jpg)
![](https://foodbodsourdough.com/wp-content/uploads/2024/03/img_9293-1-1024x768.jpg)
If you are not sure if your starter is ready to use, continue to alternately feed it/discard and feed for a few more days until it grows several hours after feeding 3 days in a row, then give it a test run!