when i bake sourdough bread i use my starter that is 1/2c ea wheat/white flour(both are local, unbleached/unbromated) with 1T subtracted from each, 1T cornstarch (makes overproofed more elastic, more uniform color when baked, 2x the absorbency of flour) and 1c water. add in 1/2t ady/bread/idy yeast, 1T sugar. stir, let sit one day out of fridge, then at least 3 days (keep checking) in fridge temps until it smells like quality malty/hoppy dark beer. makes awesome starter, local flours seem to have more of a natural yeast to them much like italy relies on with its grape skins. white powder on grapes = yeast. also seen starter made from wild grapes and flour too, smells awesome but never tried it. don't mind me just rambling.