Need help with a starter

[Milanocookies56]

Hey everyone...

I have never used a starter.  I just got some caputo 00 flour and was planning to make some pies using a starter...

To my understanding there is no yeast that goes into the mixture?
and that mixture is composed of 50% flour 50%....  How long do you have to wait until its usable?   and does the mixture stay at room temperature or is it refrigerated..

I read Jeff V.'s technique and I was still left with these questions..

If anyone has some sort of guide or technique that they are willing to share I would really appreciate it.

[Essen1]

Milanocookies56,

I would start here:

http://www.pizzamaking.com/forum/index.php/board,37.0.html

Tons of info in this section on how to make a starter, activate starters, starter types, etc.

[TXCraig1]

http://www.sourdo.com/

CL