I have found over time what works best for me to get the starter going real good, meaning lots of bubbles and rise, is fresh rye flour and wheat flour, I say fresh meaning recently bought from a store that goes through their product , and gets new shipments regularly. I like to grind my own grain, but also buy flour from the store.
Mix about 1/3 a cup of rye flour, 1/3 cup of whole wheat flour, and about 1/2 cup of warm water, or enough to make a thick but pourable mixture. I mix this in a bowl with a wooden spoon, you will pour the mixture from the bowl into a glass pint or quart jar. I like to use a glass jar because I can watch the sourdough create bubbles, and see what's happening, and know when I need to feed it again. Also the lid should be left ajar to allow the wild yeast in.
Sourdough bread is a wholesome carbohydrate, and has been eaten throughout the years. Before mass produced bread it was common for long lived people to soak their grains overnight and allow them to dry in the open air until they were partially germinated or sprouted, they soaked and fermented lentils, beans, and other legumes. Adding them to the sourdough whole grain bread. I am looking forward to showing you how I make pancakes, muffins, and bread with my sourdough starter.
The sourdough starter will be ready to use after 4 or 5 days. You will use some, and save the rest by refrigerating. I put mine in a pint jar, and store in the refrigerator where I will see it. Use it regularly and always refresh with more flour and water. It will last in the refrigerator indefinitely if you keep adding fresh flour and water to it every week or two. You will have to remove some every time, or your jar will be too small as it rises. After a couple weeks the starter really gets a good aroma and flavor. At this point is a good time to freeze some in a plastic bag. I do this because I have left sourdough starter too long in the refrigerator without adding to it and it goes bad. If you have a back up in the freezer you can thaw it out, and get it going again once it's warm and is fed, you will save the 2 weeks time it takes to get it just right.
I will share how I use the starter to make bread, pancakes and muffins over the coming weeks.