So, I'm new (obviously!) and I just really got started making sourdough...
I decided earlier this week that I was going to make sourdough bread for a fondue party that my friend was having on Friday. I turn to my trusty friend Google and type in "sourdough starter" which brings me to this little instructional about how to make a starter very quickly. (I didn't realize that a "real" one takes a week or better! 
) So, 2 cups of water, 2 cups of all purpose flour and 2 1/4 teaspoons yeast later, I've got my "starter." Now, mind you I'm on the Southern coast of North Carolina, it's not COLD but, it's not warm either! We keep our house at about 65 degrees. It's comfortable. I started on Wednesday morning, and by noon I had a big bowl of beer smelling floury water mass in a bowl on my counter. Mmm! Sourdough-y! Thursday morning I scoop out a cup, and add a cup of water and a cup of flour, just like my little quick start guide instructed me to do, and again, by noon I had a big bowl of frothiness. Thursday evening I even had a bit of clear liquid on the top that I'm going to assume as hooch! Today, I got a 1 1/4 cup out, threw it in the bread machine with some other ingredients that I found on allrecipies.com for bread machine sourdough bread, and it is now blending and mixing as I type to make my very first loaf of sourdough bread for my friends fondue party tonight.
Yes, I realize that just about every single person that frequents this board on a regular basis more than likely just had a heart attack, and we will need to repopulate the Earth with people that have sourdough bread making knowledge, but, I'm a beginner, and I didn't know any better!
Now that I have found all of you lovely people, I'm going to try and be a better sourdough bread maker! I vow to not ever have to use yeast ever again. Thank you all for being so patient with a beginner like myself, and, go ahead and send your medical bills... I got those! 
Replies
I love being silly, thank you.
Just remember yeast costs money and sourdough is free. Welcome to the forum.
Thanks for the welcome! Unfortunately, I won't be able to actually EAT my loaf until much later (tho I may take a *test bite* before I take it to the party) but, here is a picture of my very first loaf of sourdough bread using the "quick start" starter that I mentioned above
looks good to me. when i have a go hope mine looks as good as this. i would go even further and so i would be delighted to make coeliac flour look as good as this.
I'm from western nc, and I do sprinkle a tiny bit of yeast, although not a whole pkg, into my surdough to help it rise quicker, esp when it's cold. I keep my heat around 65 as well, so my sourdough takes a long time to rise, and when it takes 18 plus hours, as has happened before, the flavor is stronger than I like. I only add a tiny sprinkle of the yeast though.