I make most of all our bread. Nothing tastes as good even from the good bakeries here which aren't that great anyway. Sourdough starter seems to change a lot according to the environment you keep it in. The more you make bread the more yeast spores stay in the air to be picked up. The best sourdough I have made is using this starter: It is a very old recipe so no exact measurements are given. Start with a cup of flour and add a little water.
Sour Dough Starter
1. In a mound of flour, make a small well and add the water.
2. Slowly mix the flour and the water, bringing more flour into the center of the well. The mixture will gradually transform from a paste into a small piece of dough.
3. Knead this small piece of dough with your fingers for about 5-8 minutes, until it becomes springy.
4. Place the dough in a small bowl, cover it with a damp towel, and let it sit in a warm spot for 2 or 3 days.
5. When it's ready, the dough will be moist, wrinkled, and crusty. If you pull off a piece of the crust, you'll find tiny bubbles and smell a sweet aroma.
6. Throw away any hardened crust. Refresh the remaining piece by mixing it with twice the original amount of flour and enough water to make a firm dough. Set aside as before.
7. After 1 or 2 days the starter will have a new, fresh look. Remove any dried dough and mix with about 1 cup of flour.
8. Once again, cover the bowl with a damp cloth and leave it in a warm place for another 8-12 hours.
9. When the starter is ready, it will appear fully risen, and a small indentation made with a finger won't spring back.
Now the starter is ready to be used in virtually any sourdough recipe.