I made a starter a couple month ago that's pretty funky and fun. I used equal parts organic whole wheat flour and organic rye flour. I made potato water for the liquid, and used wild organic red grapes to attract the yeast. Kept it out for 6 days, stirring once a day. After the grapes deflated (day six) I pulled them out, squeezed out there juice, and then feed it for three more days. Well the fruity funk filled my kitchen (much to the chagrin of my family, oh well) My first bread was silvertons Rosemary/Olive Boule.It came out beautiful, with a dense chewy crumb and a thin, crisp crust.My proceeding feedings have been with bread flour to optimize my options. I've made about 20 assorted loaves with it and am very happy with it. I have shared some with some of my students that are interested in sourdough breads. What are some of your funky, fun starters?