You CAN make your own sourdough starter - and I have - but it takes time, patience, and a cooperative environment. The simplest is just equal parts white flour and non-fluoridated water in a very clean jar, lightly covered. Other recipes have you fermenting pineapple or grapes or potatoes or some such to develop "good" bacteria. This can take weeks to do and you may well get "bad" bacteria from the air, turning the starter pinkish and making it unusable. The most reliable thing to do is to buy a dehydrated starter online and "feed " it as directed. They are inexpensive. Just do an online search and you'll come up with dozens and dozens of sources.

I had an old white flour sourdough starter in the back of the fridge. I had to throw away a good portion of it because it smelled like ammonia, being so terribly old and neglected. I began feeding it with unbleached white flour. After a week or so, it began smelling more normal and then I fed it twice a day for a week with wholegrain einkorn flour. I do not think FiberFlour would work well for feeding sourdough starter. There simply isn't enough of a carbohydrate level to act as food for the natural yeast. I plan to feed my renewed starter with only wholegrain einkorn flour and filtered water. I honestly don't know if it's at 100% hydration.

For those of us in the US who cannot get the ultra-fine fiber flour, what do you suggest?

I made this recipe, scaling up 1.5 times. Let it sit (in a large plastic food bag) in the refrigerator for two days. I divided it into two pizza crusts and three large rolls. In retrospect, I should have made the pizza crusts thinner by one third. No matter, I let the formed dough sit on the counter, covered by a damp dish towel, for an hour and a half. I pierced the crusts with a fork and baked at 375 degrees Fahrenheit till set and starting to become golden. The rolls took a bit longer to cook through. I'll freeze the crusts and add the sauce and toppings before baking again. We've tasted the rolls and they are delicious! There is a lovely sour flavor that is so satisfying. Thank you, Patricia, for sharing this. I'll be making sourdough from now on!