Sour Dough Starter

We made a sour dough starter when we were in Chamonix. But we didn't get on with it very well as we weren't patient enough to let the bread rise long enough and we didn't really use it often enough. Perhaps the bread shop was too close!
We made that one with old brewing yeast, I am not sure it was ideal for bread anyway. I have just put on a new one. I am following the process here. I also found this site interesting.

Basically add 50g of white bread flour and 50g of warm water to a jar and stir, then every 24 hours for a further 3 days add a further 50g of flour and 50g of warm water and stir. At some point the mixture should start bubbling as it springs in to life.

From then on you either keep the starter in the fridge and feed it maybe once a week or keep it warm if you want to bake more often and feed it every day. To feed it you remove 50% of the mixture (and bake with it or save it in the fridge for baking with later) and add 100g of flour and 100g of water and stir. You can scale up the size of the starter according to your baking needs.

Will update on how our new pet goes, hopefully better than last time.