Location: Portland, Or

Followed the instructions here from a recipe I found as one of the top google results for “sourdough starter”.

Basically, you mix just a little more flour than water.  In this case, it’s 1/2 cup + 2 Tbs flour and 1/2 cup water.

I used a 50/50 blend of Organic Whole Wheat Flour that I got from the bulk bins at Fred Meyer; and Gold Medal Unbleached Flour.

After Asa schooled me on Gold Medal being too expensive for what it is, I’ll be using the Organic Whole Wheat stuff for the starter from now on.  For the bread, I’ll continue with a 50/50 mix.

I split the mix into two separate quart mason jars after the fifth day on April 4th, and stuck them in the fridge.