How can I bake bread using a mother culture? If I want to make bread using a 'mother' culture what do I need to do?  How do I go about starting the 'mother'?  How should I keep the 'mother' going? and how do I use the mother in my bread?  What should I use to make the 'mother' for different qualities?
There is a good blog post on the Al Dente blog that talks about getting started with a sourdough starter. They use a starter from King Arthor Flour that is supposed to be 250 years old. :)