I have been baking bread for years but never had the time to focus on learning and maintaining a sourdough starter. I have played with them in the past but never seriously.
A simple sourdough starter of 77 degree F unchlorinated spring water (96 grams), unbleached all purpose flour (57 grams), whole rye flour (57 grams) and molasses (4 grams). It take one week to develop. Recipe from Richard Miscovich.