I have had some friends asking me about culturing your own starter for sour dough. Making bread is something new for me, and of course I started with the hardest thing-sourdough! The upside is that each loaf tastes better then the last loaf does! My last loaf was actually pretty good, but it was too "short" or "flat" to make sandwiches. I got this recipe from the book "Sourdough Basics" from the School of Homesteading". http://www.cfeeschool.com/
stoneground organic whole wheat flour
clean, half gallon glass jar
Step1. Combine flour and water
In a half-gallon glass jar, combine 1/2 cup flour and 1/2 cup water. Cover with plastic wrap and let sit until you begin to see bubbles form on top. It may take up to 3 to 5 days.
Step 2. Feed the mixture when it bubbles, discard all but 1/4 cup of the mixture. Add 1/2 cup flour and 1/2 cup water. As the yeast continues to thrive, it will become frothy.
Step 3. Feed the growing yeasts until the starter is very active
Once a day, discard all but 1/4 cup of the starter. Feed the starter in this way until it can double in 4-6 hours. The best way to keep track of the progress is to mark the jar with a permanent marker soon as you feed it. Then you can more accurately tell how much it has raised.
Once it can double in 4-6 hours it is ready to use.
Have fun, and just keep practicing!