Egregoros

@SuperSnekFriend Got the mixer. I think I need to get a starter on account of the natural molds in our area being so strong. I might try seeding with some kombucha solids, since that’s a bacteria and yeast mix.

I'd just seed the starter with some baker's yeast from the store, that way you know what the breed is.

Trying to catch wild yeast for a sourdough starter is "cool" but IMO way overcomplicating the task, a solution from a different era.

@cjd @SuperSnekFriend You’re supposed to have bacteria in there too. Hence the “sour”. Bacteria and yeast together like in kombucha or sour beer.

Oh really?
I thought it was sour on account of the fact that you have some very depleted flour that ends up in each batch...

Another idea is if you go to an artisan bakery with a little jar and ask nicely, they'd probably give you a cup of seed starter.