Some people insist on doing things the hard way, the complicated way, and I will gladly admit to being one of them - especially when it comes to bread. Not all the time, mind you, there are days when I need bread today and throw together a quick batch of baguettes, but on the other hand...well, lets just say that when I had to make fresh sourdough starter - after doing unmentionable things to my old one (the pretty pink stuff growing on it was cute but unappetizing) - I insisted on doing it by capturing wild yeast.
Worse, I made three kinds of starter: rye, white whole wheat, and white. This met with varying degrees of success, let's just say that if you plan on doing this at home, you can skip the plain white flour version. After ten days of nurturing three starters along, however, my kitchen is but a Bunsen burner away from qualifying as a mad scientist's lab. And I still haven't made any bread from the wild yeast starter, two jars of which are bubbling along in the refrigerator.