Here's my easy to follow Sour Dough Starter Guide:

100g strong white bread flour
100ml tepid water
To feed the starter (each time)
60g strong white bread flour
60ml tepid water

Dough
150g sourdough starter
10g fine sea salt
450g strong white bread flour, plus extra to dust
310ml tepid water
A little oil, for oiling

To prepare the starter
Day 1 Using a fork, mix the flour and water together in a bowl to form a thick paste. Transfer to a large jar, seal and leave to ferment at warm room temperature (ideally 20–24°C) over the next 2 days. The mixture should start to froth up.

Day 3 Open the jar: there should be a distinctive sour (not unpleasant) aroma. Discard half of the mixture then add 60g flour and 60ml tepid water and stir together until no flour can be seen. Seal the jar again and leave to ferment again for 24 hours.

Day 4 Your starter should be risen and forming bubbles now – within the 24 hours. Throw away half of the mixture away and feed with another 60g flour and 60ml water. Stir together as before, re-seal and leave to rise again overnight.

Day 5 You should have an active starter now, with bubbles on the top and throughout. This indicates that it is ready to use.
If there are few bubbles and/or the starter appears to have risen and fallen (marks on the side of the jar suggest this), your starter is inactive and you will need to feed it again, as on day 4, to stimulate fermentation.

Storing and using your starter Once your starter is active, you will need to feed it (as above) after each use. If you bake regularly, keep it at room temperature. If you bake infrequently, keep the jar in the fridge to slow down the starter’s activity. A brown liquid may form on the top while it is in the fridge; discard this and feed with more flour and water (as above).

To prepare the dough, Place the ingredients in a mixer fitted with the dough hook and mix on a slow speed for 4 minutes. Increase the speed to medium and mix for a further 5 minutes. The dough should be stretchy and soft to touch. Place the dough in a lightly oiled 1 litre plastic container and leave to rise at room temperature overnight (8–9 hours) until doubled in size.

Tip the dough out onto a lightly floured surface. Fold a corner into the middle, then rotate the dough 90° and repeat. Continue folding and rotating the dough for 5–10 minutes to put some tension into the dough. You should have a ball of smooth dough with a taut top.
Dust a small, round banneton, about xxx capacity, with flour. Invert the dough into the floured banneton, cover and leave to rise at room temperature for 4 hours or until at least doubled in size.

Carefully tip the dough into a heavy-based shallow ovenproof pan, retaining its domed shape. Cover and leave to rise for a further 4 hours.
Heat your oven to 200°C/Fan 180°C/Gas 6. Place the uncovered pan in the oven and bake the sourdough for 45 minutes, until it is golden brown and sounds hollow when tapped on the base. Transfer to a wire rack and leave to cool.

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