Starter. I have had attempted this a couple of times in the past, the best I achieved was a funky smelling goop that did not result in anything. This time around I borrowed The River Cottage Handbook No 3 - Bread from my local library. The only thing I have did different this time around to in the past was I used my Kenwood mixer to mix the batter for 10 min as was suggested in the book. The results while the weren't instant, they were obvious over the first week. I started by mixing 1 cup spelt flour with 1 cup of water and mixing with food mixer for 10 Min's then this step was repeated every day for the next 7 days and each time I would take half the starter out ( its great to add when making piklets, you don't need to waste it). I didn't always add 1 cup some days was half a cup, from what I have read it doesn't matter as long as it is equal volumes of water to flour.
After a couple of hours the first bubbles started to form, this is a good thing. It means the starter is fermenting.
First feed, the starter grew quickly the first photo is after 2 hrs and the 2 nd photo is after 6 hrs. After 7 days I used the starter to make my first ever sourdough bread. The process is slightly different to making bread with yeast but in no way more complicated.
Two loaves I made a day apart the loaf which is rectangle was risen an cooked in a bread tin, while the other was risen and baked an a standard baking tray.