I am trying to make a starter with nothing more than flour and water.
Impossible "NO", Hard "YES." Well, I am guessing on the hard
part because 99.999999% of the starter recipes that I can find have
added their yeast from an out side source (A source other than what we
hope is floating in the air). The only recipes going in my direction
come from San Francisco and San Fran is not very nice about sharing. I
do not blame them; they make money with the name "San Francisco
Sourdough." Do a search for sourdough starters and you'll find
10's of thousands; insert the word SAN FRANCISO and that number drops
to just 10's with $$$$ in front of each one. The mass majority of
recipes call for something to be added to the mix like beer, milk,
yogurt, dried fruit that's been setting out, bakers yeast, or a
vinegar.

Now, My Question, With out adding anything but flour and water, Mixing
3 times a day setting in a draft free warm place with only Cheese cloth
as a lid, and feeding once a day everyday for 8 days now....... How do
I know if it is working?
What should I smell, How strong should the smell be, what should it
look like, should it double in size or get foamy, ECT??????????

Everyone and every recipe says' that a starter made with out adding
beer, milk, yogurt, vinegar, or yeast is different. I mean they know it
is a different animal but do not seem to have an answer to the question
"IS IT WORKING." No one I talk to knows anything about my starter.
I went as far as going to a European bakery around the corner, and I
mean European; the man is Swiss he moved to the states 12 years ago. He
could not tell me if it was working, because the only recipes he knew
of (when and if he made sourdough) used either beer or an Apple cider.

OH yeah I live on the Chesapeake Bay in Virginia, Newport news to be
exact. I know location has an effect on what yeast are in the air, and
how many of them are out there, so maybe that will help also. Feel free
to E-mail me about this topic and I will send a reply as soon as
possible.

Thanks a Million,

Chris Morris