First spawned with Oland flour from Maine Grains, in Friendship Heights outside DC, in a 16th floor kitchen, after killing my then 1-year old starter. Stored in the fridge in a small jar, fed sporadically with hard red wheat and AP and allowed to bloom in fridge. Relocated to northwest suburbs of Boston, 1st floor kitchen. For bakes, combine a spoon with hard red french wheat and KA AP to create levain.