Fungal Husbandry

I decided last week to try my hand at attracting wild yeast, feeding them, keeping them warm then eating them. I speak of course of sourdough starter. It turned out to be relatively simple though I foresee keeping them producing to be more of a long term commitment than I can handle.
  The hardware consists of a quart glass canning jar, fitting canning lid and a thin dishrag. The software is 2 cups water (use bottled if your tap water is chlorinated) and 2 cups flour. Mix well the flour and water in the jar, cover the jar with the dishrag and secure it in place with the canning ring. Wait about 4- 5 days until it starts bubbling. Viola!
  The theory is that wild yeast floating in the air will make their way into the mixture and begin fermentation. I decided not to chance it and cheated a bit and seeded the starter first. Thin skinned fruits attract wild yeasts and it forms a white film on the surface of the fruit (yummy huh?) I had a few grapes still on the vine that neither I nor the birds have gotten around to eating so I dropped about 5 into the flour and water mixture. Just make sure to fish them back out before you use the starter.
  Now that you have a smelly jar of semi-rotten flour water, what do you do with it?  I tried sourdough pancakes!

Sourdough Pancakes
  1 cup sourdough starter
  2 cups lukewarm water
  2½ AP Flour
  2 tbs sugar
  1 egg
  2 tbs vegetable oil 
  ½ tsp salt
  1 tsp baking soda

In a large bowl combine the starter, water, flour and sugar. Stir until smooth, cover and let sit in a warm place for about 8-12 hours. (I did it the night before and had them for breakfast)
  Heat your griddle.  Beat the egg with the oil and salt and stir into the mixture. Combine the baking soda with 1 tbs warm water and fold that in too.
  Cook and serve just like regular pancakes.

My wife told me they were 'different' and I do not take this as any sort of criticism. They were heavier then my chemical leavened (baking powder) pancakes. But not necessarily in a bad way, they were simply more substantial and I really dug the sour flavor in contrast with the syrup.
 After I made the pancakes I fed the starter with ½ cup flour and ½ cup water then let it bubble on the counter for the rest of the day and put it in the fridge. That should slow the yeasts so I won't be required to use the starter quickly before it goes rancid. I plan to take it out in a day or so to wake up then we are trying sourdough pizza! I'll let you know if it goes well.