Yes, taking 100G of bread flour and combining 100ml of lukewarm water, the culture was started in the cave of many yeasts ( Martin's so called dispensary) , left for 2 days, covered with a moist tea towel near the warmth of the fuel stove, and the magic began!
With bubbles showing, and the gentle aroma of slightly sour milk, the culture was fed again with the same mixture. 24 hours later, the culture looking highly active, was halved, then fed again.
after a further 24 hours, 200g of the culture was mixed with 240ml of tepid water, added a tsp of salt, then mixed with 500G of bakers flour, then I cheated by putting it into our bread machine on the french setting ..voila..the loaf as pictured!
Can you imagine the look on my grandchildren' faces when I present them with their heritage and inheritance, the family sour dough culture !