I've never made it carolla.  But I would be interested in what you learn.  And also a recipe.

I did have strater years ago. I think the original one came from a package. It's great if you keep up with it but over time it was a nusance not a joy and so I let it go.

I had some probably 15 years ago too - a friend had too much & was giving it away.  It seemed best for sweeter breads.  We made it for a while too & then bailed. 

There's some intersting stuff written about how the slow fermentation process with sourdough breaks down glutens in wheat to make it less irritating for those with gluten issues, which is interesting.

Sourdough rye - OMG - my favourite bread!! (in days gone by ) but maybe I could give it another try 

I don't make that kind of bread often enough to be worth it to keep up the starter.

Here's a pretty basic recipie and set of instructions for making sourdough starter or 'sponge'

1 -  (0.25 ounce) package active dry yeast (equivalates to about 2 1/4 tsp)
2 cups warm water
2 cups all-purpose flour

Directions

   1. In large non-metallic bowl, mix together dry yeast, 2 cups warm water, and 2 cups all purpose flour and cover loosely.
  2.  Leave in a warm place to ferment, 4 to 8 days. Depending on temperature and humidity of kitchen, times may vary. Place on cookie sheet in case of overflow. Check on occasionally.
   3. When mixture is bubbly and has a pleasant sour smell, it is ready to use. If mixture has a pink, orange, or any other strange color tinge to it, THROW IT OUT! and start over. Keep it in the refrigerator, covered until ready to bake.
 4.   When you use starter to bake, always replace with equal amounts of a flour and water mixture with a pinch of sugar. So, if you remove 1 cup starter, replace with 1 cup water and 1 cup flour. Mix well and leave out on the counter until bubbly again, then refrigerate. If a clear to light brown liquid has accumulated on top, don't worry, this is an alcohol base liquid that occurs with fermentation. Just stir this back into the starter, the alcohol bakes off and that wonderful sourdough flavor remains! Sourdough starters improve with age, they used to be passed down generation to generation!

Thanks Rowan.  Some of what I've read says just mix flour & water (best is spring or mineral, unchlorinated) together - and feed 2x/day for at least 6 days before using.  Can use gluten free flour too apparently.  It assumes there's enough 'stuff' floating around in the air - ie yeasty type stuff & bacteria I guess - to get into the mix without having to add yeast.  Top of the fridge is suggested as a nice 'warm spot' to ferment it.   Other websites recommend purchasing some 'tried & true' starter to use to then make your own 'sponge' - for a more foolproof method.   I guess I will just have to experiment and see what happens!

You can try it that way but there's no guarantee that you'll get a 'wild' yeast that does the job as well as the store-bought stuff.  Also you up the risk of getting something that will mean you just have to toss everything and try again - one of the moulds that will turn your starter pink or yellow/orange or blackish for example.

I've heard that leaving flour and water out works best in a kitchen where bread is made regularlso that there are yeast spores floating around. Apparently it works less well in kitchens where bread is seldom baked.

carolla, this is a monster. It morphs and morphs and then you can give it away so you are feeding 25 starters . hahahahah Reminds me of the movie "The Blob".

I was thinking that too crazyheart - with all the daily 'feedings' - it's necessary to also discard every day or the quantity would be overwhelming!!

Good point Rowan & Tabitha - I wonder if I have floating yeast cells in my home?  I did make some yummy g-f pizza dough the other night using yeast  :-)  But we don't even eat much bread anymore, so I might find more of the 'colourful' inhabitants!!