Also have a look at our sourdough starter kit, which provides double the amount of starer with glass jars and markers.
I have experimented a lot with various methods and starters and find this one works the best with the following easy method.
Comes with full instructions and bread recipe
All you need is a couple of jam jars and elastic bands ( so you can mark where the dough starts).Feed with any flour for a couple of days before use - 1tablespoon of flor and 1 tablespoon of water. Mix well. Keep the lid of the jar loose - it needs to breathe. Also use filtered water. I do the first kneeding in a bread machine (500g flour, 300g sour dough, 2 teaspoons salt, 250ml FILTERED water. ) Then leave in an oiled bowl covered with a damp tea tea towel for 3 hours. Knock out the air bubbles with a brief knead and then place in a floured bowl lined with a tea towel and covered lightly. Leave overnight . Cook on floured baking tray at 210C fan for 35-40 mins.
Keeps in the fridge , with only a feed once a week necessary. Bring out before use and make sure it is starting to rise.