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I intend to simply rinse my grapes in a cup of water, and use that to start my starter.. Since there will be very little yeast, I expect it will take a while to grow enough yeast to be appreciable. That's a great idea! Let us know if that works :idea:

Until I was struck with the desire to "go wild" I've been using a starter: http://ww2.kingarthurflour.com/cgibin/htmlos.cgi/0749.3.60990277173815184917 which is in the Baker's catalog at: http://ww2.kingarthurflour.com/cgibin/htmlos.cgi/45201.1.939723231213308848 Thanks for the suggestions...

Commercial sourdough starter yeast are not easily available here. I envy your Thompson Seedless starting up already but look forward to collecting yeasts in August or September from local wild grapes.

Commercial yeast for sourdough starter is not available to me here. I envy you having Thompson Seedless coming along but they're not available here except as thoroughly washed ones in Safeway. But this August I'll try looking for wild yeasts on local wild grapes. :lol:

How do you encourage natural free-floating wild yeast to start a sourdough bread start?[/b][color=darkred] [/size] Might the juice of organic grapes (presumably unwashed when bought) be a good source of wild yeasts? Any experience with this? Thanks! :lol: