@Soulfox -- You can jump start the sourdough starter process by adding some bread yeast when you first mix up the stuff. It will be ready to go faster.
Of course, you do pay a price for using that method. The "wild" yeast in your area won't be able to take hold because it will be strangled out of existence by the more aggressive cultivated yeast. If you want that local flavor, you will have to stick with the old fashioned way of mixing up a starter that will encourage local yeast to take hold and thrive.