On Mon, 08 Feb 2010 01:54:18 -0800, Mort > wrote:

> I've heard that one too. Fortunately for us our fine city
> is full of Lactobacillus sanfranciscensis and it's really
> easy to get a starter going out of thin air. I normally just
> mix warm water and flour, keep it at about 80 F, and replenish
> once a day. In a week to 10 days you've got yourself a
> lively great tasting starter.

How do you keep your wannabe starter at a consistent 80°?
BTW: Do you hang out in the baking group, Mort?


--

Middle age is when you choose your cereal for the fiber, not the toy.