This is about as simple a recipe for starting a new starter as you will find.  Its very simplicity makes it one of the the more uncertain of starters, yet many people over the years have started up very good starters through the simple procedure.

The procedure is to start it with white flour and water and give the starter a few days to catch the wild yeast.  Once you have gotten it going well you maintain it more white flour and water..
 
 

2 c  Unbleached Flour
1 x  Water to make a thick batter

Mix the flour and water to make a thick batter.  Let stand uncovered for four or five days, or until it begins working.  Then feed it once or twice daily until the starter is fully activated and stabile.
 
 

If you use your starter every day keep it out on the counter and feed it daily.  Otherwise store your starter in the refrigerator between bakes and feed it regularly by discarding or use all or most of the old starter and adding a mix of fresh water and flour to the remaining starter.  A day or two before baking with the starter, take it out of the refrigerator and give it several feeding cycles (as many as it needs to fully activate to be ready for baking).
 
 

To use for recipes - Be sure that your starter is fully activated in order to use it for recipes.  Then follow recipe instructions for incorporating it into bread dough.
 
 

See Starter Maintenance if your starter is ailing or you need more information on maintaining your starter, .

See Baking with a Starter for some recipes and tips on finding other great sourdough recipes.

See Sourdough Definitions for help in understanding some sourdough technical terms.