My apartment smells of sourdough. Or, more accurately, just of sour, since the bread hasn't been made yet. It's been smelling for three days, as the starter sitting in a bowl on top of my books has got more and and more tart. And the worst part is that I'm not sure it's going to work. Well, the moment of truth is tonight. For the first time, I'm going to try out this sourdough starter, and see if it actually raises anything. In all honesty, I'm a little sceptical, not just of my own effort, but of the concept itself. How, exactly, is a little flour left to soak in bottled water for a couple of days doing to produce yeast? Apparently, however, it works, because people seem to have produced bread before any sort of leaven came in convenient little bags. My fingers are crossed!