You can order your own starter at http://www.kingarthurflour.com/shop/detail.jsp?id=1522 I ordered the fresh starter ( a French style is also available) and the crock set. I have been using my starter for about three weeks and have been happy with the results. You get about a tablespoon of starter when you order from King Arthur Flour.
After “feeding” it and using it for 3 weeks it looks like this:
2 cups unbleached all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup butter
1/2 cup buttermilk
1 cup sourdough starter (at room temperature)
1 tablespoon butter, melted
Mix together buttermilk and starter with a fork.
( I use cultured buttermilk powder reconstituted with water as a fresh buttermilk substitute. It keeps well in the fridge)
Allow buttermilk/starter combination to come to room temperature.
Sift together flour, salt, baking soda and baking powder. Use a pastry blender or large fork and cut in butter until the mixture resembles coarse meal. Pour the wet ingredients into the dry ingredients and mix until a soft dough forms and cleans the sides of your bowl.
Turn out onto floured surface. I use a Roll’Pat silicone pad. It keeps the counter clean, helps the dough from sticking, and makes rolling easier.
Roll dough to form a circle 1/2 thick.
Cut biscuits with medium sized round cutter.
Place in lightly greased baking pan with edges touching slightly.
Brush tops with melted butter. Cover and let rest for 30 minutes. Bake at 425 degrees for 12-15 minutes. Makes 12 to 15 biscuits.