On 4 Feb, 03:08, jc > wrote:
> I'm on my third attempt to make a sourdough starter,...
> Regards, jc

I've made lots of starters following theaw basic instructions-

How To Make Your Own Starter From Scratch.

· 1. Take:

2 oz (50g) of Whole Wheat or Rye (Organic if you can)
2 oz (50g) of Chlorine free water ±80F (±25C)(boiled, filtered,
bottled,
some good tap waters)

Mix in a container with a loose fitting lid or film and set aside in a
warm
(±80F (±25C)) place.

· 2. After 24 hours throw half of the mix away and feed with the
above.

· 3. Repeat until the mixture shows some bubbles, probably on the
third or fourth day.

· 4. When the mix starts to show some bubbles feed, for best results,
with the flour you intend to bake with.

· 5. Once the mixture shows a lot of activity two - four hours after
feeding and smells of of alcohol it's ready.