1/2 tsp dry yeast, 1/2 c lukewarm water, 1 c bread flour. Feed weekly with 1/2 c water and 3/4 c flour
sourdough: should be the consistency of thick pancake batter/ muffin batter, not bread dough. consistency more important than measurements
sourdough: starter needs to "work" at least 3-5 days before use to attain real sourdough flavor, caused by the alcohol the starter produces
I love the idea of the live sourdough living on my counter :-) i may name it.
Sourdough starter can live indefinitely if fed, producing better flavor all the time.
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