So after 8 or so years (on and off), this also includes me currently running and baking at wholesale sourdough bakery; I have never baked any bread or baked a cake at home. This needed to change so late last night I decided to start my own sourdough starter, I've decided to only do a basic white sourdough starter with build up time of at least 3 weeks to ensure it is strong enough and full of awesome flavour. I'll be posting up progress pics along the way and of course a final pic of the end baked product.
For my starter I used:
100g organic white flour
100ml room temperture water
1 L glass jar
For the first 5 days I'll be refreshing every night with 50g of same flour as above and 50ml of room temperture of water.
Well I didn't get a chance to refresh after 24 hours so instead refreshed the following morning, when I woke up I found the starter had grown considerably which I wasnt expecting. Because it was longer then 24 hours I decided to throw out most of the starter and only left a small amount and added 120g of same flour and 120ml of water. Above is the starter after the latest refresh.