I made mine
I took about a heaping half cup flour with a scant half cup water, mixed them together in a crock. I then forgot about it for a few days. You are SUPPOSED to feed it every day but I think I left it alone for like 4 or 5 days. My flour must have had lots of wild yeast because when i remembered it I opened the crock and it smelled yummy and sour and faintly like cinnamon rolls. So I fed it another half cup of flour & water and let it ferment for 24 hours... then I think I did it one more time but threw out half of it so I'd end up with 1 cup of starter.
The way I make my bread is I keep about 1 cup of starter at a time. I take the starter, mix it with a cup of wheat flour and a cup of bread flour and 1 1/2 cups or so of water. I let that ferment for 24 hours and then I make my bread, reserving one cup of sponge to go back into my crock as starter. The rest of it gets mixed with about 3 tbs of olive oil, 3 tsp of sugar, and some more flour. Then I add about 1 1/2 tsp or 2 tsp of salt. Mix with kitchenaid... add more flour until the dough barely doesn't stick to the bowl. The wetter the dough the better crumb, in my opinion. I use a 50/50 mix of bread flour and whole wheat.
So then I let the dough ball rise until it's doubled, then punch it down, let it rest, shape into a loaf, throw into my loaf pan, let it rise. I often let the dough rise in the fridge for a day or so because I work full-time. Sometimes this process can drag out over 3 days. I just recently started making sourdough bread again so bear with me on the amounts... I tweak things every time I make more.
So anyway when it's risen I throw it into a cold oven and turn it on to 350... let it bake about 45 mins or so and pull it out. Don't cut it until it's fully cooled or it can lose some flavor and become gummy.
http://www.kuro5hin.org/story/2003/4/17/1055/55941
