Norma and adm,
Thanks for the input. I got the idea from a friend of mine, who is an avid home brewer. He will often make up a yeast starter (mixture of sterilized water and malt extract) and pour the bottom sediment from the unfiltered beers into this solution, attempting to capture the bottled cultures from his favorite European breweries. I decided to use flour since I am making bread and pizzas and malt could change the flavor of the dough. However, maybe using the malted starter method and inoculating a water/flour slurry with the yeast starter, and building it up over a few generations to wash out the malt is the way to go? We shall see.
That is a very good suggestion. Especially given that I don't know how viable the culture still is, and if it can withstand any other strains found in the air or flour. Ill make up a small flour/water batch tonight for comparison.