I started another starter on Sunday because my previous attempts were pretty disastrous. Here is my little beast tonight:
Whoo! My baby is growing! When I stirred it down, it was about half the amount so I dumped half and did my feeding. I always get a lot of hooch when I make a starter. Today I had a thick layer on the top after about 2 hours so I added a quarter cup of just whole wheat flour and it was fine. Then tonight I had a mass of bubbles! Basically what I'm doing is adding 1/4 cup each of water and whole wheat flour every 12 hours, stirring vigorously, scraping the sides down, covering with a cloth napkin and putting it in the cupboard (we have a serious fruit fly problem at the moment and my ferments aren't helping!). I may start adding a little extra flour at each feeding because it is eating it up like crazy.
I should soon be able to start using it. The videos from the sourdough e-course through gnowfglins.com were so helpful. There was a bucket method shown, which is similar to the artisan bread in 5 minutes method. She had a friend on it who was more of a "little of this and a little of that" like me, so it seemed like a method that would work well for me. They made bread, cinnamon rolls, pita, english muffins and so on from it. Very cool. My fridge is teeny tiny so I may have to move shelves around to get a little bucket in there.