Starting a starter

I'm hungry for some good ol' Boudins style sourdough bread, and it seems that the only sourdoughs I can find, use some type of commercial yeast in them. And although that's okay I guess, and I'm no complete "purist" - by a long shot - I think the best and strongest flavor comes from 100% sourdough starter, with nothing else added.

I used to make sourdough bread from homemade "starter" all the time, but somehow I've forgotten how to do it... and for the life of me, I couldn't remember the exact instructions for starting my own starter.

So, I went looking for recipes.

And I got a headache.
Man, did I get a headache.

Because everything I've come across seems to talk at cross-purposes, has different flour to water ratios, (well, the same ratios, but in far different quantities) they tell you to keep the lid on loosely, or put it on tight. punch a hole in the lid, don't punch a hole in the lid, let it breathe, don't let it breathe too much...and on and on and on.

So anyway, I settled on this one... Sourdough Baking, The Basics, by S John Ross

Anyhow, I figure, what have I got to lose ? A little flour and a little water? And if it doesn't turn out, I'll keep on searchin'.
But... contrary to S John Ross's recipe, I'm just just going to start out with a tablespoon of flour to a tablespoon of water, and then I'll add another T of each for the next several days.

This is what it looks like, a mere 10 minutes after mixing it. By this evening, I'll add another T each of flour and water, then another T once or twice tommorrow... and so on, for the next 3 days.

And then? Then I'll be making my own sourdough bread, baby! And it's got to be better than the pretend artisian stuff, eh?

I can almost taste it now...