Sourdough Starter - Leander,TX

There are various forms of sourdough starters so not sure how to answer, here are a few websites, hope you find something that helps (I think the first website is what you want, if not check out the others):

http://www.wildyeastblog.com/2007/07/13/raising-a-starter/

http://sourdoughhome.com/startingastarter.html

http://www.io.com/~sjohn/sour.htm

http://www.jansdough.com/Sourdough_Bread/Create-Starter.htm

http://home.teleport.com/~packham/sourdo.htm

Here is the recipe I have that i got from my sister-in-law...really simple and good too.
SOUR DOUGH BREAD
STARTER RECIPE
350*

1 CUP WARM WATER ½ CUP SUGAR
1 PKG. DRY YEAST (or equal) 3 TBSP. INST.POTATOES
MIX AND LET FERMENT ON THE COUNTER FOR TWO DAYS. THEN FEED WITH STARTER FEEDER.
STARTER FEEDER
¾ CUP SUGAR
3 TBSP. INST. POTATOES
1 CUP WARM WATER
ADD TO STARTER. LET STAND ON COUNTERTOP EIGHT HOURS. REFRIGERATE 3-5 DAYS, THEN MAKE BREAD
SOURDOUGH BREAD
350*

STARTER - FEED EVERY 3 DAYS. CAN GO 5 DAYS BUT NO LONGER.

TO FEED - ¾ CUP SUGAR
3 TBSP. INST. POTATO FLAKES
1 CUP VERY WARM WATER

TO MAKE BREAD -- FEED STARTER IN THE EVENING; LEAVE OUT OF FRIDGE ALL NIGHT

NEXT MORNING
MIX TOGETHER IN LARGE BOWL:
6 CUPS BREAD FLOUR
¼ CUP SUGAR
1 ½ TSP. SALT
IN ANOTHER BOWL MIX TOGETHER THE FOLLOWING AND ADD TO FLOUR MIXTURE :
½ CUP CORN OIL (I use canola)
1 CUP STARTER (stir before measuring)
1 ½ CUPS VERY WARM WATER

MIX ALL WELL WITH A WOODEN SPOON. PLACE IN A LARGE GREASED BOWL AND COVER. LET RISE TO TWICE IT SIZE (usually all day). IN EVENING DIVIDE DOUGH, SHAPE AND PLACE IN GREASED PANS. COVER AND LET RISE ALL NIGHT. NEXT MORNING BAKE AT 350* FOR 25-35 MINUTES OR UNTIL BROWN ON TOP AND BOTTOM. BUTTER TOPS AND LET COOL A WHILE BEFORE REMOVING FROM PANS.

I've never had any luck capturing it, but I found some online at a company that had a bunch of different varieties. I've got some of their San Francisco version in my fridge. I am supposed to "feed" it once a week, but I don't always and it does OK. I googled this again and failed to find the one I used, but there are lots of websights out there that tell you how to capture your own. I did it once years ago, but it was never strong enough. Maintaining it is easy, adding a cup of flour and 3/4 cup water and stirring it in, leaving on the counter for an hour or so, then back in the fridge. Always feed it as you use it as well. It is yummy and fun to keep. It seems King Arthur flour sells a starter online if you don't have any luck with catching your own. Good luck!

Do a google search for sour dough starter. Google is my lifeline.

L.