I grew up baking bread and love the ability to make bread with out the cost of yeast and all of the health benefits of active live cultures. It helps to have a wheat grinder as it will take a lot floor to keep your start fed. I have used both white and wheat floor and both have worked just fine. I got my start from a friend so I did not start mine from flakes. I started using a large mason jar with the start stored in the door of my frig and have found it works better to keep it on a shelf in the frig. I also started storing it in a crock. Following the instructions in the book I refreshed my start after a week. It was really bitter, it think I let go to long with out feeding it. I split it in two have one in the crock, and one in the jar in door. The one in the door was much runnier and more sour, it also needed to be feed more. I like the flavor of the crock stored start much more then the jar. I also learned that when you see water on top of your start it is time to feed it. Always poor the water off and scrape off the top layer of starter and discard it. My start has not grown much, but it always bubbles. I prefer to only use my start twice a week so I don't minded the slow growth. I have ben using it for a month now and have not had a brick yet. I like to mix my bread in my Kitchen Aid one evening and then bake bread the next evening. I put my bread in a cool but not cold place and let it rise 24 hrs. I have also had as short as an 8 hour rise by letting it rise in the oven with the oven off. I have used multiple recipes for bread, scones and pancakes each has been great. The bread will get more sour and bitter as it ages so I store it in the fridge, and often toast it before eating. Made with white flour it tastes just like bakery sour dough, and makes really good grilled cheese sandwiches.