170 Year Old Sourdough Starter (maybe)

Sour dough starter top LH corner, with various loaves using the starter

We love all thing bready, so it was only a matter of time before we embarked on the sourdough journey. It's quite simple really, mix equal parts flour and water in a bowl and leave it uncovered on your bench or outside and let the natural yeasts that abound in the air do it's thing. Everyday, add fresh flour/water mixture to feed your starter in a 1:1 ratio, ie, if you start with 70g flour/70g water, day two add the same amount and day three add 140g flour/140g water. Simple....

My claim is that seeing our house is 170 years old, the yeasts floating round inside (Falling down from the ceiling) would be of a similar age? There's some logic in that...