I have been baking our own bread for a while now. I have found that I can bake a loaf of bread for about the same as it costs to buy, or less, but without the garbage they put into a lot of bread today. Especially white bread. I have been intrigued by sourdough bread. I learned that in the days before commercial yeast everyone baked sourdough. Every household had a bread starter that was always going. The name 'sourdough' is given because it has more flavor and a lovely tang that regular bread, even home baked, doesn't have. If you do it the traditional way there is no yeast added, you are simply using the naturally occuring 'wild' yeast that is found all around. I have seen some recipes that involve the use of grapes (that whitish haze on grape skins is yeast), citrus rinds, potatoes etc. But purists frown on that because you are importing the yeast from that source and they say that the yeasts in your area will have to "fight" the introduced yeasts. I decided, for my first try, to go the purist route. Most people name their starters, probably because they become like a part of the family, they are around so long. There are many stories of bread starters being handed down from generation to generation to generation. King Arthur flour sells a sourdough starter that is said to have started in the 1700's. I am very excited to see how this turns out. I will post updates in the days to come for anyone interested.