sf wrote:

> 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?
>
>

I use a box of some sort and a light bulb. It's pretty easy.
You don't need to be exactly 80 F. Just a notch above
room temp to help speed up fermentation a bit.

I used to really enjoy the bread group way back when. There
were some seriously capable bread people there back when
I was reading it.

--
Mort