Making sourdough loaves

[ViaRia01]

Hello bakers

I’ve found instructions for making my own sourdough starter but I want to ask is it ok to do that or will the resulting loaf be significantly better if I obtain an active starter from someone else? Does it make a big difference? Is there any benefit in making my own starter?

After 1-2 weeks of feeding your starter at your home, its origin would be irrelevant. You can even kick-start a starter by adding a few grains of dry yeast to the initial flour and water mix.

It won't make a difference, other than you'll be able to bake sooner with an established starter.

Great, thanks for clarifying.