Using locally ground corn for a starter
In my VERY LIMITED research of sourdough starters using wild yeast, there seems to be some debate over the origins of the yeast. Is it caught from the native environment or is it already on the flour used in the starter. I figure I can garauntee local yeast if I use locally ground flour for the starter, but all I can get my hands on is corn flour. This is great for frying fish, but I have no idea if it would work for making a sourdough starter.
Anyone ever tried this?