I used the KAF method for creating my own sourdough starter and it took two weeks (not counting the week I lost because I didn't use filtered water and had to start over). As recommended, I used whole grain flour (spelt). Then I read in the comments how someone used wild grapes—covered them with water and let them sit, uncovered, for a day, then crushed them and let them sit, covered with plastic, for a couple days, then submerged them, in cheesecloth, in flour and water. So I tried that, with the same whole spelt flour, and it took maybe a day after I submerged the grapes in the flour and water. Now I'm maintaining both kinds of starter.

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