What follows is a "play-by-play" of how my "Wild Yeast/Sourdough" experiment is going.
At the advice of this forum I ordered Ed Wood's book "Classic Sourdoughs". I am aware of the arguments for and against catching wild yeast vs. buying a culture. My decision to catch a wild yeast was really a combination of many different factors. First, I'm not paying for a culture I'll have to destroy (and have to rebuy) once a year*. Second, I wanted a unique culture (thus a unique flavor) not something that has been (or could be) obtained by a lot of people. Third, well third was several other reasons.
1. I combined 2 c. flour and 1.5 c. water, stirred vigorously to get as much oxygen in the mixture. (8 am)
2. Checked on noticing bubbles, stirred. (8pm)
3. Got home from work, checked noticed more bubbles. Added 1 c. flour and .75 c. water, stirred vigorously. (8 am)
4. Got up and checked on it, noticed the frothy layer of foam mentioned in the book. Placed it in the fridge. (5:30 pm)
To be continued...
(*Note: This is connected to a religous practice, and has nothing to do with baking or anything else.)