Bread-Bakers v106.n006.1

I recently reconstituted sourdough that had been dried for 2 
years.  I had to add flour and water to it about 7 days in a row 
before it finally smelled right.  It bubbled some right away, but 
smelled floury rather than yeasty.  Eventually it took off and baked 
as good a loaf as any wet starter.  :