Sourdough Starter Project

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 21-26oC and my house is comfortably 17o.  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


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