Here is the starter recipe I used.
Or try this one
Friends, I learned last night over Zoom drinks that ya'll're baking so much that there's a shortage of yeast?! I, your local frumpy yeast geneticist have come here to tell you this: THERE IS NEVER A SHORTAGE OF YEAST. Here's where I'm a viking. Instructions below.
— Sudeep Agarwala (@shoelaces3) March 29, 2020
Once active you can keep your starter in the fridge: I keep mine in a yogurt pot. You should feed it weekly with 2 heaped tbsp of 50/50 flour (half wholemeal, half white bread) and 2–3 tbsp water. Mix until combined and leave out of fridge for half an hour before returning.
