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Use wholemeal.
Get container, add 100g room temp water, 100g flour. Mix and leave uncovered.
Next day, and each subsequent day for the next week or so, add 25g each of water and flour.
If the container is getting too full, discard some of the mix before your daily top up. You should start to see some bubbles in less than a week.The last loaf I posted was made with a starter that was barely a week old (and using white flour for the starter as that's all I have). Medium rye is my first choice for a starter, but I don't have any of that. Generally wholemeal flours seem to do a bit better/be more active.
Edit: are you in Spain? It might be that your tap water is particularly hard. Try using bottled water for your starter. If this makes a big difference, you'll want to bake with bottled water as well. A water filter might do the same.
Double edit: I've basically just repeated what the perfect loaf says.
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Nef
So, like half the world, I wanted to make a sourdough starter while trapped inside. I only have access to Spanish supermarket flour, specifically white flour, wholemeal flour or strong flour.
I'v tried twice now, following this guide and this one, and they've both not got anywhere. Both times they've just stayed as a goo with a layer of acidic smelling water on top.
Any tips for what I might be doing wrong? The first time I used a tupperware covered with a tea-towel, the second a weck jar. Both on top of the fridge, where it is not too cool.