I live in Whistler, just a "liitle bit" north of San Francisco.
I want to capture a Mountain Sour Dough Starter.
Some starter recipes call for yeast added to the sponge then alllow it to go sour.
I've one that calls for milk and to let it get sour before adding the flour.
Another calls for potatoes boiled into a paste then mixed with flour & sugar.
Some say I should cover the bowl when putting it out for yeast capture. Other say don't.
None say whether or not I should take it in at night, but that's a moot point already decided by our local black bear population.
Can I request a concensus? Any elegant, simple but effective Sour Dough recipes would be appreciated.