I bought a “Northern Italian” sourdough starter and started it. In the past I have created my own starter using fresh, organic fruit, but I decided to play it safe.
It should become active/alive in about 2-3 days (it’s supposed to be cool here, which will slow development down), then it needs another 3-4 days of dividing and feeding to develop to where it can make bread.
I’m looking forward to seeing the batter start to bubble and for the nice sourdough smell to develop. This is exciting.