My understanding is the flour provides wild yeast and the air in your local provides the bacteria for the sweet/sour of sourdough. While building the sour it is usally kept covered to prevent crusting. What if one were to leave the water, that they would use in the next refreshment, uncovered along side the sour? The uncovered water could then pick up the bacteria. My thought is it could decrease the time necessary to reach its full sour. Comments? I've been using my chef for almost 2 years so I'm not some rambling theorist, not that there's anything wrong with that.