I am interested in finding out how sourdough breads were traditionally
made. I am trying to make a sourdough culture from the local air (I
successfully did it last August, and I have been trying to re-do it
since April 29th or so) and keep the starter on the counter rather
than putting it in the refrigerator between times. I had a good
starter going after about a week, but then I didn't touch it for about
5-6 days and my healthy starter went flat. I made a dense loaf of
bread that tasted good and hasn't spoiled (in one week's time), but I
just threw out the rest of the previous starter. (Afterwards I found
out that I probably could have salvaged it.) Anyway, I now have a new
starter (as of Tuesday) on my kitchen counter that has some bubbles
but is not rising. I keep feeding it on and off, and will now try to
be more diligent about stirring and feeding.

Anyway, I would be interested in knowing more about how sourdoughs
were done before the age of commercial yeast strains. Thank you.