Capturing the outdoor wild spores
While reading through all the minutiae at the various cyberspace sourdough sites, I came across some comments at King Arthur stating that the best time to start a sourdough culture is in summer and fall. Which makes sense, as wild yeast spores would be really abundant at those times.
With that in mind, have any of you placed your flour and water mix outdoors during summer and fall to catch your local spores? Covered with cheesecloth, naturally, to keep out the flying beasts.
If so, was there a discernible difference over starters created indoors in the dead of winter? This is something I'd like to try this summer, as I have an abundance of wild blackberries, raspberries, juniper, and cherries, around and about.