Part of my bread-baking resolution was not using any commercial prepared yeast. Instead, I would bake my first loaf with wild yeast, captured in my kitchen with a slurry of flour, water, and honey set out as a trap. Not as simple as it sounds, at least not in the dead of winter when wild yeasts are least active. Still, after a few fits and starts, I had a bubbling bowl of what I hoped was an original sourdough starter. I named it Black Dog, after the mood these cold days bring and my preferred color of Lab.