This is my Dad's starter that hes been using for over 40 years. Its history is over 100! I grew up on his sourdough bread, through, rye, white and many different multigrain versions before he finally settled on the recipe he uses now, a dense, nutty bread that makes the best toast ever created. Now me and my sisters each have our own variations on the family heirloom and it's being baked by a third generation in our family! This is the same starter that I gave to Kathy when we were housemates on Cortes Island. It's made with all organic white flour and soy milk and water for the liquid. We keep it a gooey texture and let it get all bubbly, so it might look different than what Kathy describes in her book, but its the real deal!!