The sourdough starters I would recommend to a beginner are the Russian and Bahrainian from Sourdough International and Carl Griffith's. The Russian is a particularly easy one to start with because it is so very fast and has a marvelous flavor. The Bahranian from Sourdough International makes the sourest bread. Each including shipping and well worth every penny. Delivery is prompt.
Delivery is prompt.
Carl offers to make his starter available to the readers of rec.food.sourdough and has given me permission to publish his offer in this list. I keep a jar of the culture in the refrigerator for backup and to use when I want to make a mildly sour bread or a whole grain bread. I keep the starter I usually use in a closed plastic container at room temperature. The day before baking I give it two feedings. If I want to use a refrigerated culture, the day before baking I remove it from the refrigerator and feed it.