Sourdough Starter Day by Day Photos
If You're Making a Sourdough Starter For the First Time, Here's a Daily Guide in Pictures
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Some final notes:
Once your sourdough starter is strong and healthy, you can pare it down so that you're not using as much flour (and discarding as much). I'm currently using the ratios from this recipe for a smaller sourdough starter, which is 5 grams sourdough starter, 25 grams flour, and 25 grams water.
Another option is to put it in the refrigerator and then you only need to feed it once a week. You will want to take it out a few days before you plan to bake with it and feed it two-three times at room temperature.
Hope this was helpful, it's the yeast I could do.