Before I made my first starter, I did a lot of research. I read about potato starters, rye starters, San Francisco Starters, redwood trees, wagon trains, and all sorts of other stuff.

In the end (and after a couple of false starts) I settled on a plain-ole wheat starter. This recipe came from Colorado. Sometimes when I bake sourdough, I imagine the settlers crossing the prarie with no way to carry yeast except in their starter. They must have hated the stuff! But I certainly love it.

In any case, here is a starter recipe to get you started. It will need three or four days to get going. While the starter is growing, check out the sourdough tips and sourdough bread recipe.

ingredients

2-1/4 teaspoons (1 pkg) active dry yeast
2 cups warm water (about 120°)
2 cups unbleached flour
1/2 cup sugar

preparation

Empty the yeast into a two quart pitcher (plastic or glass... I prefer Rubbermaid) and stir in the water and sugar. Stir until yeast is disolved.

Add flour and stir until mixed. No need to worry about beating all those lumps out--they'll work themselves out during the proofing. Cover loosely. Some people use cheese cloth. If you went with Rubbermaid, just put the lid on.

Let the starter grow for two or three days, stirring down each day. It will be bubbly for several days and then taper off. When it does taper off, it is ready to use.

replenishing starter

Each time you remove some to make bread, replenish the remaining starter by adding 1 cup flour, 1 cup milk, and 1/3 cup sugar.  (Or whatever you want.  I've used white flour, wheat flour, spelt, water, milk, honey, and molasses.  So far, no problems.)

Most recipes say to replenish your starter every week whether you make bread or not.  Whatever.  The starter is happiest if you replenish every week or two.  But a month or two is fine as well.  Mine has gone as long as six months before.  If the liquid on top starts turning gray, it's time to replenish it.  If it looks really gray and scary, then replenish it once, dump half out, and replenish again.  Make some bread, and save the rest.

There are two ways to replenish starter, and either seems to work well:

1. A day or two before baking, remove starter from the fridge and replenish it right away. You might find it helpful to put it in two quart pitcher while it's active. This gives the starter room to grow and you a chance to wash that disgusting jar. :) On baking day pour off the amount you need, return the rest to its jar, and stick it back in the fridge.
2. On baking day, remove starter from the fridge and let it come to room temperature. Draw off the amount you need for baking and replenish the remainder. When it stops bubbling, return it to the fridge.