After a few months I decided it's time to bake sourdough bread again. Reading Deb's nice comments on Nancy Silverton's Breads from the La Brea Bakery, I finally decided to get hold of the book. I might try to get a starter, according to her method, sometime in the future, but getting my own going again seems easier and less time consuming. If it works. My self-made starter remained, till yesterday, stored as a dry sheet. I had read this starter-storing tip, on eGullet I believe, a while back and it made sense to me then. After all yeast and bacteria build spores which can survive for years. I wasn't that sure yesterday; as I mixed my crumbled dried starter with water visions of dead yeast and bacteria cells was all that came to mind. Will they start producing CO2 happily again? Did I have starter-related nightmares tonight? Well, no, but the first thing I did waking up was checking the starter. It bubbles!