I spent 2 weeks in southern Sweden last summer and enjoyed the distinctive
taste of the sourdough from the local artisan bakeries. I'm returning to
Sweden this summer and wonder if it would be worth my time to attempt to
"capture" some of the local wild yeasts to bring back to the US for use in a
starter here. If so, any suggestions as to how I'd go about collecting some
of the local yeasts and safely transporting them back home.

Thanks,
Dave P.

p.s. I have two very old starters that I use weekly --- one from Texas and
another from San Francisco, where I lived for 14 years.