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There are many excellent sources of information on how to create a sourdough culture from scratch. You basically mix flour and water and wait for the yeast to become active and take over. Rye flour has more yeast cells stuck to it than whole wheat, and whole wheat has more than white flour, but any flour can be used.

There is a lot that can happen that will discourage the first-time microbiologist from succeeding in making some bread from this process and everyone has their favorite piece of advice to counter that.

The result is usually a very complicated description, complete with a somewhat precise timetable to make your life confusing.

I drew up a little flowchart that clarifies the process without adding too many details. For example, someone living in a northern climate can expect the ambient temperature to be different than the temperature in San Francisco, and therefore the time it takes for the yeast to get busy may be longer. How confusing it can be for someone's "step two" to take three and a half days instead of the two days it's supposed to take!

Using a flowchart eliminates that confusion. You move on to the next step when your starter is good and ready.

Attached to this article is the original file. Please edit it and improve it as you see fit. It can be opened using Inkscape.

Other sources of information:
http://www.thefreshloaf.com/node/10359/discouraged-southeast#comment-54426
http://www.sourdoughhome.com/starterprimer.html
http://www.wildyeastblog.com/2007/07/13/raising-a-starter/

How to maintain and use a starter:
http://www.wildyeastblog.com/2007/09/29/maintain-starter/
http://www.thefreshloaf.com/node/9346/123-easy-formula-sourdough-bread

I had originally posted this flowchart here:
http://www.thefreshloaf.com/node/10166/wild-yeast-levain-sourdough-start...