How do you capture wild yeast for a sourdough starter?
You can start a new starter by mixing whole grain flour and unchlorinated water. Let it sit open to catch wild yeast, but it's not necessary to take it to a summit. Just keep feeding it daily, and it'll mature in about 7 days. Keep going, you're on the right path!
Answered by Hendrik, The Bread Code
From the book
Making a sourdough starter is very easy, all you need is a little bit of patience. It is in fact so easy that it can be summarized in a simple Flowchart 3.1 The flour you should use to bootstrap your starter is ideally a whole flour. You could use whole-wheat, whole-rye, whole-spelt or any other flour you have. In fact gluten free flours such as rice or corn would also work. Don’t worry, you can always change the flour later. Use whatever whole flour you already have at hand.
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