Here it is, only day 2 and I fear I may have a catastrophe already!
From what I have been reading, 'they' say it is really hard to kill
your starter for sourdough. The only danger is too much heat!
It was very cold in our house yesterday, and I was grousing around
about needing to keep the house warm for my starter.
Gentleman Farmer kindly obliged by stoking up the fire.
I went to bed and vaguely remember him saying something
about moving the starter to where it was warmer.
I slept fitfully during the night as I grew too warm.
When I got up, dear hubby said to check the fire
so the starter would stay warm. Too my surprise ( and dismay!)
he had placed the jar with the starter about 4 feet in front of the fire
'So it would stay warm'! (Bless his heart) I think that was a
little too warm ~ but since it is only the first 24 hours I am going to
continue on as if nothing has happened!
This is what it looked like ~
flour with water on the top!
Stir to incorporate liquid
Discard 1/2 of the starer
1/2 C. Warm Water and 1/2 C. Flour
Do this every day for 3-4 days or until bubbly/frothy.
(Don't sit it in front of the fire!)
Keep in a warm (70*-80*) place.
See you again, tomorrow!