Another Dan wrote:

<snip>


> If you have any hints
> or clues that might help, please take your time responding. I'm interested
> in developing my own starter rather than buying, and would like to
> experiment with it to make it better. Thanks in advance.

If you want to start up your own levain, get Laurel Robertson's Bread
Book. It'll be at your local library. She has a solid chapter on making
a starter called desem. It is a very simple technique and from personal
experience about 100% effective. The major requirement is fresh grain.
I find rye works the best but wheat is fine as well.

Will