I'm two weeks into starting and I've yielded 2 loves of wonderful tangy bread using the "Sourdough Bread III" recipe from this site. I will admit, I wondered how this was all going after week 1. There didn't seem to be much activity, but after doing a search online, I found a sourdough forum. I was comforted knowing I wasn't the only clueless newbie to sourdough bread. The fact that my second loaf turned out well was also confirmation that things are okay. Make sure to use bottled or filtered water. Chlorine from tap water could stop the chemistry. I started with 1/2 cup each flour and water. 2 cups seemed too much when I would only have time to make bread on the weekend. Now I keep in the fridge and 'feed' once a week. Approximately 12 hours before making bread, I take it out of the fridge, feed, and allow it to reach room temp.
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I'm two weeks into starting and I've yielded 2 loves of wonderful tangy bread using the...