Yay! It came out. *glees* Boy, I'm sure not going to ever do that again. Whew.
This batch began life as the remnant dregs of a previous batch. A teaspoon was salvaged, approximately. That teaspoon contained 50/50 whole wheat/all purpose flour along with salt from the bread and trace olive oil from the bowl. It was doubled with w-w flour and water, its bulk not even filling the bottom of a mason jar, proofed, then doubled again, proofed, doubled again, and so on until the mass was built up to a serviceable bulk.
The starter for the batch of bread that was the origin of this starter had its own genesis, of course, already shown in a previous post. Interesting in itself, I believe, it is the same technique used throughout history since the beginning of wheat cultivation through millennia right up to the present era whereupon the powerful, virile, and fast single-organism yeast cell, Saccharomyces cerevisiae, was isolated and cloned at the time of second world war. The same technique used including those periods when bread was associated with beer, as the barm skimmed from beer that was used for bread also developed directly from grain. (Ultimately from the air, but that's a whole 'nuther argument and a different demonstration.)