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I have a few friends who have successfully worked with this Sourdough
recipe. I, inspired by them and the thought of delicious bread, delved
wholeheartedly into this science experiment.

I have followed the directions, picked a lovely wide-mouth glass jar
with a metal latch and a rubber seal, I have my spelt flour and my warm
water and I’ve diligently cared for my little project every morning. I
began this journey on March 19th and, though the batter has a slight
vinegar scent, it has not yet frothed. Granted, he suggested the
perfect room temperature would be 21-26°C and my house is comfortably
17°. I fully expected it to take the full week rather than the few
days, yet it has been almost two weeks and I’ve seen nary a bubble.
That’s 7 cups of flour I’ve fed into this experiment with nothing to
show.

Sadly, I’m thinking I need to quit until my house’s ambient temperature
is 21 degrees. This will likely be a couple months from now. It pains
me to do this, yet I can see no way to keep this jar at a warmer
temperature other than lock it in a room with the heat cranked which,
to my mind, is penny wise and pound foolish. I had stopped buying bread
for my husband thinking we were a week away from our own sourdough.
He’s been asking for bread the past few days, though, and I’m no closer
to joy with my starter than I was two weeks ago. I guess a $4 loaf is
still less expensive than the amount of money I’d be paying to my local
utility on the off chance I can rescue this experiment.

I’m open to suggestions.

Breathe deeply,
Laugh with abandon,
Love wholly,
Eat well.

MiLady Carol
www.miladycarol.com
Dazzling jewelry that reflects sparkling personalities!

From: [identity profile] kireishojo.livejournal.com


Well i would advise making a loaf of bread with regular yeast capsules and proofing and rising it next to the starter to ensure that there is yeast available in the air to catch. I remember when i made a eugene starter that it was troublesome and slow to work. i also think the high humidity of this time of year, not to mention the cold and hot flashes that mother nature seems to be having, are hindering because even my breads have needed a slightly warmed oven to properly rise.

From: [identity profile] miladycarol.livejournal.com


Yes, well, I have problems with yeast. It dies. That's why I was keen to try this Sourdough. My attempts at regular yeast breads turn into something akin to granite.

From: [identity profile] kireishojo.livejournal.com


well if you would like a certafiably alive starter i can split mine off for you.

From: [identity profile] miladycarol.livejournal.com


Really? That would be awesome, if you don't mind. It would give me the chance to see if I can bake a reasonable bread with it before I try making a starter again. Thank you!

From: [identity profile] kireishojo.livejournal.com


the next time i pull the starter out is this weekend. lets talk logistics.

From: [identity profile] miladycarol.livejournal.com


Saturday, I'll be in Cottage Grove all day. My Sunday is available. I usually like a little sleep in on Sunday mornings, so after noon is better.

From: [identity profile] bychoice.livejournal.com


Wednesday or Thursday would be good. Or, you could come over on Friday before gaming.

From: [identity profile] miladycarol.livejournal.com


I'm sorry I haven't replied before this. It's been an unsteady week for me. We've had a server problem and G has been on the cusp of driving up to Pdx to deal with it every day, which changes my list of responsibilities, too. At this point, he's decided it shall wait for Monday, which clears us for gaming tonight yet doesn't leave me time for bread adventures. Perhaps next week for that. If you've already decided on portions for the pizza, we can certainly eat before we arrive. That's not a problem.

From: [identity profile] bychoice.livejournal.com


Food shouldn't be a problem. Next week would be fine too. Tuesday or Wednesday would probably be best.

From: [identity profile] miladycarol.livejournal.com


Tuesday would be best for me. What time and what should I bring?

Oh... I had left my scarf at home. It's safe and sound.

From: [identity profile] miladycarol.livejournal.com


No worries. Tuesday the 21st? I'll pencil it in and you let me know if that's okay. Plus, tell me what you'd like me to bring and the best time for you.

From: [identity profile] bychoice.livejournal.com


Could we do Tuesday at 10am? You could just come over and we could make the dough, then you could take it home and bake it in the evening. You wouldn't need to bring anything, as I've got everything here. I'm going to have you try making a loaf with gloves on and one without so we can see if there really is some issue with your skin and yeast.

From: [identity profile] miladycarol.livejournal.com


10 works for me. I'll bring a container for the dough, then. I'm looking forward to it.

From: [identity profile] bychoice.livejournal.com


No need to bring a container. I'll give you a couple of the big yogurt containers that I make the dough in and you can either keep them or bring them back later. They work quite well for dough.
.

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