I've been making no knead and it's been great. It is not a long lasting loaf but that is fine. The slightly stale bread is great toasted. Adding some whole wheat flour gives good flavor, adds shelf life, but does not equal the impressive texture of the all white, imo. My ppl love sourdough so I'd like to try. I can't keep up with the long discussions everywhere, so here is my attempt and help is welcome and needed at this point. I have no idea what I am doing.
First I did a no knead bread. I baked it off but I held back a small knob back to use as my 'cheater'
Next night, I took the small knob of no knead and used it with a 1/2 cup of flour and a 1/2 cup of water. I don't know why I used King Arthur Whole Wheat but I had it.
Since I did such a small amount of starter, I decided not to toss half. Instead I kept the initial batch and added one cup white and one cup water.
Next night it is smelling beery, I mixed and divided it. I kept the starter going by feeding a cup white flour and a cup water.
I took the extra cup and made it into the usual bread. I think it is rising too fast, after 6 hours, so I put it in the cold garage. I have no idea what percent to add. I just know that when and if I get a real starter I hope I know what I am doing.