![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Cooking Up Art website
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!
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!