On Mon, 20 Oct 2003 23:31:22 -0600, Samartha Deva
wrote:

I'd count this into the same category as the
grape/potatoe/strawberry/open air catching folklore.

Could it be that airborne organisms are needed to get a culture
started and once that happens the organisms in the flour that you
refer to take over?

If so, could one use the slightest amount of yeast to "catalyze" the
starter reaction - like a few grains?