I need to recreate my starter.

I've done that with yeast, flour, and water and got it to be pretty sour.

I've read about putting the water and flour outside on a dry, windy day (covered with cheesecloth) to capture wild yeasts.

Recos for which way?

If you take the time it takes, it takes less time.
--Pat Parelli

American by birth; Alaskan by choice.
--ironbender