Prepping your Starter:
As I said in the Sourdough Starter (Part 1 of 3), you need to feed your starter. On the right is my 100% whole wheat flour starter and the left is white flour starter. You add 1 cup of flour and 2/3 cup of of water. Notice the different units for measuring I'm using. For those of you that don't know the difference, the ones with the flour are the type you always use for dry ingredients and the glass cup in the middle is the one you always use for wet ingredients. It DOES make a difference.
I'm going to show you, in pictures, the rest of the process for getting your starter to become "active".
These are the two starters once I have added the water and flour. I mark the sides of the container with tape as it helps me to know when they have approximately doubled in size. I like to use a rubber spatula to clean off the sides of the container on the inside so that I can watch the rising process.