Well, I'm on attempt #3 and into month three of trying to start a starter. Almost 8 kilos of flour into it and still nothing to show for it. Ignoring the two previous attempts here's what I've been doing:
Day 1: Start with organic, stone ground rye, 60g and bottled spring water, 60g. Wait 24 hrs as it sits atop the fridge.
Day 2: Add 60g water, 60g rye, place on fridge, wait 24 hrs
Day 3: Discard all but 120g, add 60g water and rye, place on fridge, wait 12 hrs
Day 3.5: Discard all but 120g, add 60g water and 60g unbleached all purpose.