Sourdough, and kombucha again

Finally got on the sourdough train because the stores have run out of yeast and the available ones are absurdly unreasonably priced. Our first strategy is to take our last packet of yeast as fast as we can take it, so we're going to attempt to culture it, a sourdough culture of sorts, using a little bit of it every day, and preparing it for a major baking event. The only problem with it is, we haven't found a proper well-tested recipe for it online maybe because it's so simple and obvious that we're missing something obvious. Our course of action is to just pretend it's regular but be more aggressive in putting flour and water, and more aggressively extracting the used dough. We saw the dough triple in size earlier today and then go back down, almost overflowing the container. Depending on how things go tomorrow, it could be interesting times indeed but this time like in a good positive way since we'd get to eat -- no wait, get to have to eat at least one piece of leavened bread everyday or we'd be wasting a lot of our limited flour resources.

If this works as well as I hope it to, then we can dry the dough balls -- and optionally powder them -- and give them away to friends and family as 'yeast', without being extremely incorrect. This would be very similar to the chinese yeast balls people use to brew chhyang so, that would be an exciting step forward.

Started with a commercial brand of kombucha -- tea sugar and the mixture, need to wait a week or two for it to show signs of life before we get into the goodstuff. I'm not too eager about this since I've never had a commercial brand work before, but then I didn't have as much experience with Kombucha in my previous attempts either. A little concerned about hygiene because I've usually boiled and very very carefully sanitized kombucha supplies treating them almost radioactive and preparing for the final step which is beer brewing but this time around I've given it as much attention as a baking project. If this batch works, need to actually turn this into scientific process and not eyeball everything all the time.