While you’re stuck at home, why not try making a custom sourdough starter from scratch?
This Cook’s Illustrated series walks you through making a starter (called a “levain”). It explains why you repeatedly chuck out 3/4 of each batch and add flour/water to the remainder, what to expect as the levain matures, the science behind the process, etc.
This author’s approach is to make a “mini levain” starting with only 10g of flour to minimize waste as it develops and matures.
Takes 2-3 weeks, but hey, we’ve all got some time and you also get to name your creation. I think I’ll be naming mine “Panda Monium.”
Let’s bake some bread!