French-Style Sourdough Starter: Starter Two

I know you think I had forgotten all about my starter already, but you're wrong!  It's just a little chilly in my kitchen pantry in the wintertime, so it's moving a little slower than the recipe indicates.  I'm happy to report, however, that it did finally bubble up and stink, and so we're ready to move on.

Add 2/3 cup of all-purpose flour to the starter, mix it up to form a firm dough, cover it and put it back in the pantry for one-two days (or so), when it should be sticky and full of tiny little bubbles.

We'll see how long that takes.  In the meantime, I wanted to clarify that this starter is for use in everyday bread to give it a little tang, and extend the shelf life of the loaf.  It's not strictly for French- or San Francisco-Style sourdough breads, although you can certainly use it for those as well.  The yeast comes from the rye flour, and should be fairly pleasant, although there's always the chance you'll pick up local yeasts, which may or may not taste as nice.