On Feb 8, 9:36*am, Mort > wrote:
> 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- Hide quoted text -
>
> - Show quoted text -

The oven with the oven light on keeps drafts out and keeps a constant
temperature that works very well.
You don't have to be a bread snob to make my recipe. It works very
well for those who are not as experienced as you seem to be.