So I made a sourdough starter last night by crushing 1/2oz 2 row, 1/4oz crystal 40 and about 1.5oz water. I also threw a pinch of flour in for good measure to try and give those yeasties some extra food. My intention is to use this for not only a sourdough starter but also a starter for beer too. This is my first foray into capturing wild yeast in general so my question is 2(ish) fold.
1) Will the 2 row and Crystal 40 even provide enough sugar for yeast to take off if I didn't mash them? I figured the water, even at room temp would allow the germination to resume.
2) IF this thing does take off how long should I wait until I harvest it for brewing, what should I brew with it?
It's been sitting for about a day so far and it smells like wet grain would normally smell after mashing and sitting for a few hours.