This is old hat to those with no hair, but make a simple flour water mix and leave it out for a few days and you have your very own sour dough starter. Fresh full of local fungi, unique to every locale.
Twelve days at South London Scout Centre, managing too many bags, too few bags, rain, a first experience of Indian bureaucracy, too many devices, too few devices, impatience for the exotic, impatience with the familiar, too much wind, too much strangeness in a familiar world, too many repeated words, fingers that are too big. I am impatient and disconcerted, this is my sour dough starter.