I have been making my own sour dough bread from base malt wheat that I get from my local brew store. I make my starter with only malt that I mill with my Vitamix blender "dry container" and water. I wild ferment the starter by mixing table spoon for table spoon malt flour and water and let sit out side in some switch grass under some pine trees with a quadruple layer of cheese cloth rubber banded over the mouth of the jar(all the layers are to keep out tiny critters). I bring the culture in at night and put out in the evening once I get home from work around 5. I mix in fresh flour and water when I put it out and when I bring it back in and give it a really good stirring with a bamboo skewer(used to make grilled kebabs). I replace the cheese cloth with a lid when I bring the culture back inside. Once the culture is actively fermenting I use it for bread AND I also use the same culture for beer. I take the finished sourdough culture and place it in the fridge until all of the flour has settled out and the liquid layer has risen to the top. I mash out wheat malt and when it has cooled I pitch the liquid layer or "HOOCH" off the top of my culture into my wort and its takes off fermenting. Has anyone used this method for making a wild fermented beer?