I've started it with 100g of flour (mixture of spelt and mixed grain flour) and roughly the same amount of luke warm water.
I whisked the mixture until it looked the same consistency as pancake batter and put cling film over the top of the bowl.
Already I can see three bubbles forming...
I have left it in a warm place for the fermentation to begin.
Tomorrow I will check it again. At that stage if it's looking lively with bubbles and the cling film is a little risen then it will be time to feed it again with 30g flour and 30ml water.
The instructions on Real Bread say to continue this process for 5 more days (about 7 days in total). After about 7 days it should start smelling yeasty, sweet, fruity and it is at this point that it will be ready to use to bake with.
Since starting to write this blog my starter has one more bubble...