About 4 months ago I decided to start a sourdough culture. Since I wanted to keep it as authentic as possible, I started with a little bit of high quality flour, a splash of spring water and a whole lot of hope. The goal is not only to capture the natural bacteria that exist in the air, but more importantly, the RIGHT bacteria (and believe me I had some invasive critters in there at first). After much trial and error, I ended up with something that smelled much like very yeasty alcohol. And it did take on a life of its own...