I want to post here how I started my sourdough starter, and what happened throughout the process, so I can come back and review if necessary later.

All amounts are weight measurements measured on my Salter scale. All water is Brita-filtered water at room temperature.  Starter is rotated between two Mason jars with each feeding so jar is always kept fairly clean and sludge-free.  Ring cap is placed loosely on jar after feeding.

Day 1:  Combined 4 oz KAF bread flour and 4 oz Brita-filtered water.  Put in Mason jar and loosely covered with ring cap.

Day 2:   Morning--Fed with 4 oz water, 4 oz flour.

            Evening--The starter had more than tripled during this day and was foamy, bubbly, runny and sour-smelling.  Causes a lot of                         excitement in the house.  Stirred down, dumped to 4 oz starter, and fed with 8 oz flour, 8 oz water (1:2:2 ratio).

Day 3: Dumped all but 4 oz of starter.  Fed with 8 oz water and 8 oz flour.  Some small bubbles, but nothing spectacular.  No rise.

Day 4:   Dumped to 3 oz, fed with 6 oz water and 6 oz flour.  There has been no rising since the big foamy mess of Tuesday.

Day 5:  Kept 6 oz starter, fed 6 oz water and 6 oz flour. (I don't know why I decreased to a 1:1:1 feeding, probably just a senior moment.)

Day 6:  Kept I don't know how much, but I have notes I fed at 1:1:1.

Day 7:  Same as Day 6, fed 1:1:1.

Day 8:  Fed in the AM 1:1:1 (on 3 oz of starter), then fed in the PM the same way.  The starter rose by double this day.

Day 9:  Fed 1:1:1 on 3 oz of starter, then had to stir down 3 hours later bc starter had tripled. Fed again at noon, 1:2:2 on 3 oz., tripled again             in 3 hours.  Kept stirring down all afternoon.  Fed again in the PM, 1:2:2.

After that, I followed bwraith's advice and started feeding 1:4:4 feedings on a small amount of starter, like 20 grams.  The starter is doubling on this diet after about 6 hours.  Ambient temp in the kitchen is high 70s.

Day 10:  Baked with starter!  Made good bread!  Experiment is a success!!!