ERSHC wrote:
> On Thu, 20 Dec 2012 15:34:24 -0600, zxcvbob > wrote:
> ....
>> I started another loaf last night. I used almost a cup of very active
>> starter to a pound of flour (and a cup of water and a tsp of salt), and
>> it is rising just as slowly as the previous batch. I'll bake it tonight
>> whether it's fully risen or not.
>>
>> Any suggestions? What about taking a golf ball sized piece of dough to
>> keep it going instead of feeding the remnant of starter, so the culture
>> becomes salt tolerant? (I think you call that a "chef" instead of a
>> starter) I don't dare pinch a piece off of this batch because it'll
>> deflate.
>>
>
> How warm is your home? I find my starter more sensative to temps than
> packaged east. It will double in 3 hours at 80 degF, 6 hours at 75 degF
> and Way Too Long at 68 degF.
>
>

House is pretty cool; even the kitchen. I put the dough in the oven
with the light on (I turned the burner on for about 1 minute first to
get it nice and warm) a few hours ago and it still hasn't done anything.

I feed the starter and within an hour or two it's foamy. I make dough
and store it at the same temperature and it just sits there. AFAIK,
salt is the only variable.

Bob