Making Starter Part One

Recently I picked up the book Tartine Bread by Chad Robertson from the library. I've never been to the bakery in San Francisco, but I hope to recreate some of his fabled yeasty gloriousness in my own kitchen. This is the 50/50 flour blend that is used for creating the starter. Mix a handful of this blend with half a bowl of lukewarm water until a thick batter is produced. Store in a cool, dry place for two-to-three days, covered with a dish towel.