A few summers ago, I tried my hand at sourdough bread making. I used the instructions found here on making a sourdough culture from the local environment. Yes, I harness the power of lax housekeeping for breadmaking! Give it a try yourself - mix a little flour and water in a bowl and leave it on top of your fridge. After a month, pick out the gnats and lint and you're on your way to hot sourdough flapjacks! So that gnat cemetery, I mean, starter eventually died (RIP, flapjacks). Just a few weeks ago, I ordered a sample of Carl Griffith's famous Oregon Trail Starter. This is an amazing volunteer service that exists to perpetuate a sourdough culture that has been nurtured for over a century. Right now, I'm reconstituting a little bowl of Carl's starter on my kitchen counter. I really hope it works. Although reading the recipes on the Carl's Friends website is a little daunting. OK, a lot daunting. I just need an easy recipe for sourdough bread, not one that requires me to use "stood" water - tap water allowed to stand uncovered for several weeks before using. Maybe I was on to something with my gnat cemetery. Of course, updates will follow. I only have about 27 hours until my starter is ready to use, and I have to figure out a way to maintain my kitchen temperature at 85 degrees. Right now it's about 63. Something tells me that way off in sourdough heaven, a certain baker named Carl is verrrrry disappointed in me.