I fell in love with sourdough ever since I developed a taste for high quality olive oil. Although making a successful loaf still yield inconsistent result. Sometimes it take a day only to ferment the starter and some days takes over a month and still getting nothing. But I'm committed keep trying. Here’s a recipe that I have so far. Maybe you can help me refine it?  With 100g of flour and 100g of water mixed, sit in a glass for 2-3 days until the starter grow and shows bubbles (using a rubber band to mark the line)  Remove some starter and leave 100g in the jar and begin the feeding cycle by repeating the process of adding 100g of flour and 100g of water, stir. Sit for a day for the starter grow double.  Repeat the remove, add, stir, sit process till the 6 days where the starter grow 5 times more.  Then use 100g of this starter for bake and save the rest in the fridge for a week Before putting the rest away for refridgiating, feed the starter...