Really just posting to say Hi - I like the atmosphere on this site and wanted to say thanks to those who maintain/host the site and also thanks to the punters for the enthusiastic info.
I'm Melbourne-based, and have been baking each weekend for my family for a couple of years using instant yeast. I'm still very keen & regard sourdough as the next level in my baking odyssey - I'm hoping for big bubbles and better taste; nirvana for me would be producing something like Teresas' baguettes (http://sourdough.com/forum/topic/540).
Anyway, on to business...
I'm 9 days into my first starter after following the recipe on Sourdom's beginners blog. My starter still does not expand, but I am going to hang in there with the daily feeding at 100g/100g in the hope that it will eventually come good. I am using Manildra strong white flour only, and it is cool here in Melbourne right now. I'm pretty sure that the starter is not contaminated - it has progressed from a strong fruity aroma to a feint fresh-paint smell, consistent with what I've read. There are always a few bubbles every day, and my jar was sterilised & has a couple of holes in the lid. I'm using tap water.
Because I see this as a long-term hobby, I don't want to be encumbered with undue fuss - that's why I'm stubbornly using tap water and white baker's flour at room temperature.
A word from the wise: Should I hang in there with this approach, or instead start to tweak some parameters such as temperature or feed period?
Cheers & thanks for any tips,
PS: I happily took delivery of my first lame today, and can't wait to do some slashing...
PPS: I may change my username to Jasour once I attain a black baking belt.