An addendum to my previous comments above.
I'm kinda disappointed that reading all 14 pages revealed very little except some penis showing and misinformation. That being said don't hesitate to read the entire thread.
My opinion is that one doesn't need to do anything special to start a fermentation- especially if the peppers are ground up into a mash. There is no need to add anything other than salt and a bit of tap water and ferment in a warm dark place. Including whey or yogurt or yeast or sugar or fermented potato etc and cooking is unnecessary.
I do like Pablo's approach to laying salt- I tried this last time but since including 3% in the mash laying more on top the amount was an uncertainty to me. So just used a small amount with fears of retarding the ferment. Now I'll just lay another 3% salt over the top and the fermentation will incorporate the rest in.
As usual folks like to overcomplicated processes that are poorly understood. Before reading any forums I did my research and based it on the Tabasco method of making sauce- which is very simple and IMO the benchmark for all hot-sauces.