I have to say that it is by no means bait and switch. It was a great experiment; and as Annette points out, just because you didn't get you're expected result, doesn't mean you didn't get a result. We learned that whole grain flour retains more wild yeast than cleared versions. We also found that simply burrying grapes in flour for 24 hours doesn't impart the amount of yeast hoped for from the grape skins. We do know that they are living on those grapes. So next time, soak a 1/2 cup of raisins in warm water for an hour. This should infuse the yeast culture into the water. Then make your seed culture from whole grain flour and raisin water on the first day. Afterwards, feed it with whatever flour you intend to continue with. One could even run the above experiment again using the raisin water instead of the grapes.

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