When I checked the sourdough starter tonight it was showing signs of life for the first time. Bubbles and growing in volume from this morning. I am part way through catching a wild batch of yeast for the starter, feeding it every 12 hours.
There is simply something exciting about food that is ALIVE. Food that is not sterile. Instead of being devoid of bacteria its crawling with them. Getting enough desireable bacteria that they destroy and overpower the bad kinds.
When the wine in the bucket starts its roaring bubbling at the beginning of a batch its exciting, it is ALIVE. Now the dough is starting to be ALIVE on it own without a pack of yeast. Time to start up a batch of Sour Kraut as well.