Sourdough per King Arthur

I'm talking about King Arthur flour.  Here is the link to the recipe:  http://www.kingarthurflour.com/recipes/sourdough-starter-recipe

Whoa, this worked! Only, I didn't like throwing out perfectly good starter.  Next time, I start with two tablespoons of whole wheat flour and 1 Tbsp of water then adding the same on day 2, then on day 3 add four Tbsp flour with two Tbsp water. day 4, I'll add 1/2 cup flour and 1/4 cup water. day 5, I add one cup flour and 3/4 cup water (you can't go wrong with this) by which time the yeasts and lactobacillus will have gone to town if their living space is warm enough (68F/20C or higher).   

The bread I made was a no knead sourdough.  How it's done:  Take 50-150 gm* of sourdough starter (1/4 cup to a full cup), & mix it with 360 gm of water (1.5 cups), then add 450 gm of flour (3 cups), and 1 1/2 teaspoons of salt.  Mix well and place it in a warm place about 70-80 deg F.  In 12-15  hours, use a large ladle and turn the dough on itself.  Preheat the oven with a Dutch oven inside to 450 F.  In 2-4 hours, you can use the same ladle to scrape the dough into the preheated Dutch oven.  Cover and place into the oven.  After 30 minutes, remove the cover and bake for 15 min more.  
Don't fret if the dough hasn't doubled before baking.  

* The difference between 50 and 150 gm of starter isn't much in the big picture over 12 hours.  Don't fret this detail.

When feeding the starter after removing some to bake with, I try to feed in the same proportion of water to flour as I use in my breads, which is usually about 75-85%.  Example:  80 gm of water plus 100 gm flour.  This is more likely to affect your dough and bread if you draw out 150 gm of starter to bake vs. 50 gm.  You'll figure out which is best for the type of bread you make.  The example of bread I give above, water 360 g and flour 450 g, is an 80% dough.