I tried catching wild yeast for Sourdough...
Step 1: Crush some green grapes and put them in cheesecloth:
Step 2: Make a sachet our of it by bundling and tying with string, and submerge it in a mixture of about 1 c. flour and 1/2 c. water (it should be like pancake batter):
Step 3. Let it sit 12-24 hrs. It will foam and smell sort of like beer. Mine actually did foam, but I didn't get a picture of it because I forgot!!
Step 4. Stir and keep in the refrigerator, use as you would any sourdough starter in a bread recipe.
This is what happens when you leave it out too long:
It began to smell pretty bad... was probably plenty of bacteria in it...lysteria, MRSA and who knows what else, total disaster ;)