About baking bread

[Ninga]

3. About 2 months into the sour dough starter/baking process. There are way too many websites and pages on how to

grow starter and the 2 day process for the bread. Unfortunately, I’ve gotten my knickers in a twist from all of the reading of the timing and fermentation of the bread.
But no yeast is used in all of the recipes I’ve read.
I have starter in the fridge that a friend gave me. It’s been 3 weeks since I feed it. It smells sour and has bubbles.
I found a recipe for same day bread using starter that hasn’t been fed in a while. Using it cold out of the fridge into the flour/water/salt batter.
No sugar or yeast.
You can make a starter from scratch and feed it every day until the fermentation process takes hold.5 to 7 days or more depending on the chemistry of the water temp and room temp.
Or
Buy a starter on the internet from King Arthur flour https://www.kingarthurbaking.com/
or from a wonderful baking site Sunrise Flour I’ve used for 6 years. My husband has type 2 diabetes and can eat small amounts of bread and other baked goods using their flour without getting huge blood sugar spikes
https://sunriseflourmill.com/