I failed first time round (tried w industrial, white flour and room temperature). Second time: whole grain, with oven *light* providing the right ambient temperature. Start with 50g water and flour, keep adding on daily basis until pleasant smell. Juice from 1 organic apple can help boost process.
Apple: grate it w skin on, drain juice off the pulp. Bingo! Good luck!!! (Have been using my starter for many years. It matured relatively quickly, giving stable results. *Robin* is rye-based, occasionally used to create Winifred (wheat-based).
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Humans been doing this for thousands of years
Try out a bunch of different methods until you find one that works for you
No such thing as a perfect loaf either, so...