Back in the pioneer days not much was available to make bread. Flour, water, salt, maybe a little sweetner. The bread made back then was akin to perhaps a very simple hearth bread we make today. Bread was probably made everyday on the homestead.
Somewhere along the way someone caught a specific bacteria (Lactobacillus) in their dough. Maybe leftover dough sat on the table and then found its way into the following days dough. Sourdough was born. Someone figured out the process and the "starter" became a part of everyday living. All that was really needed was flour and water to make a slightly firm solid starter. Everyday a portion would be taken away for that days dough. The portion used would be replaced by the same flour/water ratio and mixed with the original starter to be ready the next day. This bread was eaten everyday. They didn't have the shelf life extenders we use today.
When daughters got married, mothers would give them a piece of their starter to carry on the tradition. Women would praise their "starters" and would offer comments like, "my starter is 25 years old
Today commercial bakeries buy "lactobacillus san-francisco" and incorporate it into solid sponges starting new everyday. Smaller bakeries may continue the tradition of "starters" or whatever it may be called. In any case the key to sour dough is lactic acid and commercial yeast will not give you that. Commercial yeast will give you ethanol and CO2. Some commercial bakeries will "kick" the sour with additives like lactic acid or vinegar, etc. Some would consider this cheating. Lactobacillus will give natural lactic acid.
The key is to keep this simple. Use a high protein wheat bread flour. Make a somewhat solid starter with an appropriate amount of water. You really don't want to refrigerate it; you defeat the purpose. The starter shouldn't "rise" much, it's not supposed to. It should just sit there slowly fermenting. Replace in the starter what you take out.
There's two problems you are going to run into:
1. How do you get the proper bacteria you need to make it all happen? 2. You probably won't be doing this everyday to keep the cycle going.
I don't have the answers. Maybe you know someone on the west coast who could send you some starter and you could get going. Even if you don't bake everyday you still could remove some starter and refreshen with flour and water. The refreshen cycle is very important. Just throw away what you take out.
There are reams of research papers and highly technical information written on this very subject. Specialized equipment is used especially in Europe to make continuous sours thru tubes hundreds of feet long that wind around bakeries with transit times of 12 hours. Though it works mostly for rye sours. This is a very complicated subject. But obviously some bakers figure it out and make excellent sour dough bread.
Keep it simple and find the right bug. Good luck.