I finally decided to start the grape sourdough starter from the book "Nancy Silverton's Breads from the La Brea Bakery.  My mother-in-law also wants to start it, so I have included pics of the first 40 hours of fermentation.  I did exactly what was stated in the recipe...One pound of red or black grapes (I did dark red-purple grapes), 2 pounds lukewarm water (78 degrees F), and one pound three ounces or unbleached white bread flour (I used King Arthur).  The recipe called for organic-pesticide free grapes...but my store didn't have them.  I got normal grapes, and just rinsed them under cool water.  I put them in a double layer of cheese cloth picked up from the local hardware store.  This is the pic from just 2 hours after all the ingredients were mixed.

P.S....I have also wrapped my little baby with a towel all over.  I peek in on it about every 2 hours.