Starter yeast must be wild?
First time poster from Los Angeles who is so impressed with the amount of knowledge contained and shared on TFL. I've been searching the site for the past two weeks, and it's been inspirational!
I have been making bread with preferments to develop more complex taste--even in recipes not calling for preferments. This, and the many posts saying that sourdough starter doesn't mean sour bread, has made me interested in building a sourdough starter.
I was wondering if building a starter using commercial yeast was possible, along the lines of making a preferment with commercial yeast and then "feeding" it to keep it alive. My thoughts are that my native yeast would out-compete the commercial yeast and eventually dominate the starter.
Am I way off base?
**EDIT: 3 Nov 2010**
My attempt to make a starter with the pineapple juice method failed; After reading around on here and on sourdough-specific sites, I think the starter was too wet. I kept having to stir in liquid pooling on top, and eventually it molded.
The "Sourdough 101" method worked beautifully, and I now have a healthy, vigorous starter. My commercial yeast "starter" (better put "levain"?) is also doing well. I am making bread with the commercial starter tonight and will make bread with the sourdough starter over the weekend.