quote:Originally posted by GregT:
take some flour and water, mix to a slurry, somewhat akin to tempura batter, and set it on the counter or somewhere. You might need to add a touch of water in a day or so if it starts drying too much. In anywhere from three to six days, you should see a few bubbles forming. If you see mold, throw it out and start again. Anyhow, once those bubbles form, you know you've got some yeast. I use whole wheat flour most of the time, but I've used white too.
I have dealt with sour dough starter (not very successfully) What kind of container are you putting this in? Do you cover it, like use a glass jar with a lid?