The purpose of this thread is to pass along a written record of my
latest attempt to make a natural starter, which is defined as one in
which the organisms come solely from the flour - or so we would be led
to believe. I sincerely hope this works.

As I noted in another thread, I just got back from Whole Food Market
and they had pretty much what I wanted but only in a whole wheat
flour. It is freshly milled (on a weekly basis) and it is organic
whole grain flour with everything from the wheat berries present.

I made a mixture of 75% of this freshly milled organic whole grain
flour and 25% Arrowhead whole grain rye flour I got last week. I will
follow the recipe for feeding that comes from both Samartha, the
r.f.s. FAQ and a National Baking Center article. I am going to cover
it and keep it in an oven with the light on. I will monitor the
temperature.

The actual record begins in the next post to this thread. That way
there will be an individual post for each step. Any constructive
comments you have along the way will be welcomed.