Well, it’s over. Ten days of wait and worry are over, and my starter is now complete. I fed it one last time, mixed, and waited. The scent was surprisingly not like a fruity, alcohol-based dessert, rather a tangy, tart, sourdough fragrance was emitted from the goo. I now have my sourdough starter indefinitely. Stored in the refrigerator, and fed monthly, this goo can be responsible for many loaves of bread, pizza doughs, foccacias, and even English muffins. I have yet to bake with it though, so I suppose that will be the true test of both my competence and the hardiness of my goo.