Mike Avery wrote:

> You've been casting about a bit here lately. You've had problems with
> starters, recipes and more. I don't know how familiar you are with
> baking in general. If you don't have much experience as a baker, I
> suggest you start with simpler yeasted white flour recipes. They are
> easier and will help you develop confidence and your techniques.


I agree with Mike here. If you're not a long term baker, get Rose Levy
Beranbaum's "Bread Bible", she has very explicit instructions and good
coverage of what-is-going-on. It is quite good for yeast breads. And
that is the right place to start.

If you are determined to work with sourdough, get Laurel Robertson's
bread book and work your way through the chapters.

But get a book. Posting that you don't know your room temperature
doesn't give much confidence that you can figure things out. And
frankly, your method for temperature testing when you attempted to
revive Carl's starter sucked. You said you checked the temperature. But
what you did was feel the water on your wrist. Or rather your wife's
wrist. Perhaps you believe that's good enough. But really... how hard
is it to use a thermometer?