Here's a great recipe to start your very own traditional sourdough bread starter.
Ingredients
1 quart wide mouth canning jar
2 cups whole grain rye flour
water
Instructions
Add the two cups of flour to your canning jar; then add just enough water to make a thick batter. Your starter should be thick, but still pourable (you will use more flour than water here).
Give your starter a stir; the batter should stick to the spoon if it is the right consistency.
Cover your starter with something that keeps little critters out, but still allows air to flow into the jar; store your jar in the warmest place in the house, but out of direct sunlight.
For the next few days you'll need to feed and stir your starter - once in the morning, and once at night. To feed your starter, simply add more flour, one tablespoon at a time, and enough water to get it back to the same consistency that it was when you first began. Remember, it should be thick and sticky, but still pourable.
After a few days you should notice little air bubbles on the surface of your starter along with a very tangy odor. If you'd like to expedite the fermentation process a bit, go ahead and dump out about half of the original starter; then add enough flour and water to get it back to the same spot on the jar as before. This helps give the yeast a stronger foothold and helps move the whole process along. Remember to keep your batter consistency thick, yet pourable!
After a few days to a week you'll begin to see more and more little bubbles and you should notice a yeasty, sour smell. When you notice these two it means your little starter is fermenting and is ready to be baked with!
Recipe by NorCal Coupon Gal at http://norcalcoupongal.com/kitchen-mom-mondays-sourdough-starter-recipe/