Bad Bread
I'm not sure what exactly led me to create my own sourdough starter. It was on an ideal Spring day -- one of those first days in Spring that is noticeably warmer than the ones preceding it and clearly indicates Winter is now definitely behind us. I opened the window above the sink in the kitchen and I saw dandelion, cottonwood, and various grass seedlings floating on the gentle breeze finding its way through the field behind my home. I was immediately taken back to a memory of years earlier where I learned that sourdough was a product of the wild yeasts and airborne microorganisms that occurred everywhere. The combination of those invisible fauna near the San Francisco Bay were particularly unique, the legend goes, and contributed to the region's world famous sourdough bread. All you needed to do, was combine some water and flour, and sit it near an open window. Give it a few days and when bubbles formed, a whole world of potential combinations and artistry would open up to you