I recently picked up a copy of Tartine Bread and have discovered a new obsession.
After carefully reading a majority of the book, I decided to make my own starter. I mixed the lukewarm water with the 50/50 white and whole wheat flour. I mixed it with my fingers until I couldn't feel any lumps.
The starter now sits in my kitchen growing and forming. In a few days, I'll feed it and in a few weeks, I'll be able to bake with it. This new obsession is also teaching me patience.