Whoa, I just read (in my fermentation bible, Wild Fermentation) that you can use ginger bug (basically fermented ginger) to make a sourdough starter. Fascinating! Guess what's going on the to-do list.
I am not a good person to ask, because every attempt I've made at getting some going has been a miserable failure. What's funny (not really) is that it's supposed to be super easy to get going. It's basically supposed to be just mix flour with water and let it sit on the counter for a few days (with only cheesecloth or some such draped over it). I'll bet there are a zillion helpful tips if you google it. I sort of wonder if my problem isn't that I've got too many ferments going on in my itsy bitsy confined space, and it's just not too happy about that. I'm not sure
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