So, like with any sourdough starter, I mixed vigorously with a wooden spoon, covered it with a breathable lid attached with a canning ring, and let it hang out next to the kombucha itself. Not much happened during the first 12 hours. So I repeated the feeding with water, kombucha, and rye flour. After 12 more hours it began to get a bit frothy. I repeated the feedings again the second day with a small bit of action resulting from these feedings. Finally, on the third day – a warmer day I might add – the sourdough starter began to really look yeasty and viable. At this point I deemed it no longer necessary to add kombucha to the feedings. The starter was clearly inocculated with the yeasts, bacteria, and acids needed and I will continue to feed it plain water and rye flour. Looks like we’ll be eating sourdough pancakes for breakfast tomorrow!