My sourdough starters arrived from Florida today. Each one is just a few grams of dried flakes, but when I mix them with water and flour the yeasty beasties will come back to life and start multiplying. Soon I can make Sanfrancisco sourdough bread, and champagne grape bread (the bread doesn't contain champagne or grapes - the starter was made with champagne grapes).
In return, I have sent some ginger beer plant to the nice lady in Florida who gave me these starters. It's a cross-cultural exchange.