If the rise doesn't happen properly, I'll be sad, but will probably give it another go with a slightly different technique.2 Wild yeast is supposed to be ubiquitous and fairly aggressive, so I'm working under the assumption that if I keep plugging away and trying different things, sooner or later I'll have myself a working culture. Heck, if this works right, I may go so far as to attempt a sour mash. It won't be a proper Flanders Red or Oud Bruin, but there might just be enough character in my neighborhood's microbial landscape to give it some interesting character of its own.
Here's to wishful thinking.
1This came unbidden, I swear. It leads me to the conclusion that I watch too much Alton Brown.
2True to form, I'm still fretting.