Corrinne's Kitchen: Let's make our own yeast!

Well, for some weeks I have been unable to find dry yeast on the shelves of any supermarket!
Seems like the COVID19 pandemic has made people more enthusiastic to bake :-)
Scarcity of ingredients have forced people to get back to basics.
Having more time on our hands, means we can spend more time doing things we wouldn't ordinarily do.
I did a quick search and found a tweet by a biologist, Sudeep Agarwala.
Here is a link to his post: https://twitter.com/shoelaces3/status/1244252079041974272
Here are good, concise instructions to maintaining your starter:
https://www.kingarthurflour.com/recipes/feeding-and-maintaining-your-sourdough-starter-recipe
If you'd prefer to freeze it for future use:
https://www.thekitchn.com/an-ingenious-sourdough-tip-from-modernist-cuisine-250220

Find my experiment below:
I will add more pictures as the experiment progresses.
You'll need glass jars with lids. You may need more than one each as your starter begins to grow.

Sourdough starter

Sudeep Argawala's Dried Fruit starter

Sourdough starter:
50g plain, white flour
50g lukewarm water

Place the ingredients into the jar and mix well, place lid on slightly ajar to allow a little air in.
Leave in a warm place but not in direct sunlight.
After 24 hours (there should be bubbles) and starts to loosen up, could take up to 2 days.
Take half of the starter and add it to equal amounts of water and plain flour. (50g)
Discard the rest.
Repeat this process one or two times more. The bubbles should come to life a lot quicker this time around.
After 3 or 4 days your starter should have lots of bubbles and the starter should have a yeasty, acidic aroma.
Use 300 g starter to make a loaf.
You can keep your starter alive but growing slowly in the fridge for up to 14 days. Make sure to feed it once a week.
If you need to store it longer, refresh it then freeze it.
If baking bread, make sure you feed it the night before.

Sudeep Agarwala's starter:
50g dried apricots and raisins
50g plain, white flour
50g lukewarm water

Place the fruit and water into the jar and swivel. The water should become cloudy, that is the yeast. Place lid on slightly ajar to allow a little air in.
Leave in a warm place but not in direct sunlight.
After 24 hours (there should be bubbles) and starts to loosen up, could take up to 2 days.
Take half of the starter and add it to equal amounts of water and plain flour. (50g)
Discard the rest.
Repeat this process one or two times more. The bubbles should come to life a lot quicker this time around.
After 3 or 4 days your starter should have lots of bubbles and the starter should have a yeasty, acidic aroma.
Use 300g starter to make a loaf.
You can keep your starter alive but growing slowly in the fridge. Make sure to feed it once a week
If you need to store it longer, refresh it then freeze it.
If baking bread, make sure you feed it the night before.
Happy baking :-)

Day 1: