![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnqJylYxAXFFjN-ZNGV0GeSYsYHi3BwLu49dwM8UfEaxhx4Tlo_GhqAKM6pcT0eZNaNwtuI2JK1x0aICoaXMYKV9JAkrY4W_37ElX2GA4ZAooPkkG6kMSpAJqCOod6JVLwVEbny-5lkqQ/s200/Baby+004.JPG)
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...