New sourdough

I posted a few days ago that I'd killed my sourdough. It was proving impossible to keep it free of mould, so I reluctantly decided to throw it out (I'd had the same culture for about four years) and start anew.

The culture took off from nothing and was bubbling vigorously after only a day. I don't know whether the warm weather is more conducive to it or whether I just have a lot of yeasts floating about my flat as a result of various fermentation activities. I've noticed sample jars of beer wort spontaneously fermenting too, so I suspect both suppositions are true.

I may attempt to bake from this at the weekend and see if it's potent enough yet.