How to start a sourdough starter

- First of all, what is this bubbling blob? ... "Sourdough starter is a stable symbiotic culture of wild yeasts and bacteria. The yeasts break down starches into sugars, which the bacteria eat. The bacteria, on the other hand, create an acidic environment that kills off competitors to the yeasts. The yeasts were almost certainly already living on the grains when they were out in the field. As for the bacteria, that’s a trickier question, but the consensus seems to be that they come from us – studies have failed to isolate Lactobacillus Sanfranciscensis anywhere except in long-lived sourdough starters and on human teeth. The individual mix of yeasts and bacteria varies from starter to starter, and region to region. It’s part of their charm; every starter is unique, and produces bread that tastes somewhat different from those produced with other starters" Sourdough starters work more slowly than commercial yeasts, which are much more concentrated. A sourdough loaf will rise for at least three to four hours in the bowl and will then need another two to three hours as a shaped loaf before it will be ready to bake. Different starters will produce different levels of sourness, but by far the most important factor in a sourdough bread’s flavor is temperature. If the dough is allowed to ferment at 80 to 85 degrees or is allowed to rise slowly overnight in the fridge or in a cool room (35 to 50 degrees F), the bread will have a markedly stronger flavor than a sourdough that rose at room temperature (65 – 70 degrees F). Sourdough breads generally keep well, because their acid content slows down the staling process. In addition, the acid in sourdough both reduces the impact of bread on one’s blood sugar and also neutralizes phytic acid in whole wheat breads. Phytic acid prevents the body from absorbing many nutrients. (from : "The fresh loaf handbook, thefreshloaf.com")

Now ...about starting a sourdough starter: after many attempt and various experiences starting and keeping a sourdough starter here are my conclusions:

- Starting a sourdough starter is nothing difficult!
- Starting a sourdough starter is a life experience that teaches you about patience and keeping it slow!
-The best flour to start is whole rye flour.
- Keeping the starter in a stable room temperature in a glass jar without lead but just a piece of gauze  is mandatory to get a result
-  The fast method with the addition of fruit juice is the best method.
- If you are not baking frequently, once the starter is ready, better keep it in the fridge and refresh once a week.
- Refresh the starter with the flour you are going to bake with.
- Once you start baking with a sourdough starter you will never go back to commercial yeast.... ;)

here is the best method for me (taken from the website: thefreshloaf.com)
day 1
2 Tbsp whole grain flour (rye and/or wheat)
1 Tbsp unsweetened pineapple juice or orange juice
Mix in a small glass jar and cover with a piece of gauze, let sit at room temperature for 24 hours.

day 2
2 Tbsp whole grain flour
1 Tbsp juice
Stir well, cover and let sit at room temperature 24 hours. At day 2 you may (or may not) start to see some small bubbles. 
day 3:
2 Tbsp whole grain flour
1 Tbsp juice
Stir well, cover and let sit at room temperature 24 hours. 
 day4:
Stir down, measure out 1/4 cup and discard the rest.
To the 1/4 cup add...
1/4 cup flour*
2 Tbs water

*at this point you can feed the starter with the type of flour you like (unbleached white, whole wheat, rye).

Repeat day 4 once a day until the mixture starts to expand and smell yeasty.
Once your wild yeast is growing, the character and flavor will improve if you continue to give it daily feedings and keep it at room temperature for a couple of weeks longer. After that time, it should be kept in the refrigerator between uses/feedings. Every week or so, take it out of the fridge, feed it by retaining only 1/4 cup (50gr) of starter and then feed it 1/4 cup flour and  1/4 water.