I’m not certain. A regular starter is created either with a culture introduced to it by hand (another starter or a bacterial/yeast mixture) or by exposing your would-be starter to the air. The fun part of the latter is that you can create a very unique, local starter. A blog I have read on the subject shared the author’s experience on making their own starter which resulted in all their bread tasting similar to Goldfish crackers.
Puer contains yeasts and other things, but I don’t know if any of it will cause leavening.
M.
