The original tartine starter is so wasteful, so after doing some tedious calculations, here is the scaled down version.
To Start making Starter from Day 1
Flour blend (50% whole wheat, 50% white bread flour)
Step 1: 2 tablespoons flour blend and mix 1.54 tablespoons water(1 and half tablespoons water + 1/8 teaspoons water), mix the flour and water together,leave it in a container and loosely cover the cap for a day or two(depends on the temperature of your country) 0.04 tablespoons X 3= 0.12 teaspoons. 1/8 teaspoons = 0.125, and I have a 1/8 plastic teaspoon in my home :-)
Step 2: Once the yeast is alive and the starter is bubbly, Take 2 and 4/10 teaspoons out from the starter, put it in a container, add in 2 tablespoons flour blend and mix with 1 tablespoon + 1/5 teaspoons water. (I guess 2 and half teaspoon starter is close enough or perhaps 2 teaspoons + 1/4 + 1/8 teaspoons which comes to about 2.375 teaspoons is close enough to 2 and 4/10 teaspoons starter. I guess that is close enough because temperature will vary in different places so how fast the yeast grows will also affect results)
Repeat the above step for 15-20 days where your starter rise and drops predictably.
On the day you want to make the tartine bread, take one tablespoon from the starter to make the leaven, and then like the above step, there will be enough starter left for step 2 to continue this step. But of course when your starter rise, one tablespoon isn't quit one tablespoon, clean your hands and push the starter into the spoon to make it compact and dense if you know what I meant :-) as the original technique is based on weight, I translate all using weight calculation, but when the starter rise, it is flully and one tablespoon is not quite one tablespoons anymore.
I will post the calculations on another posts, the calculation is messy but I believe my calculations is accurate.
Modified from the site below, nothing much has been changed, I only scaled down the proportions.
Edited by strawberrylover - 4/23/14 at 12:01pm