The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Hello from just north of Chicago

RcCarol's picture
RcCarol

Hello from just north of Chicago

So, I joined before I've even baked a loaf of bread. Well, technically, I've backed bread in the past. Long-ago past. 

Although I cook a lot, I've not gotten into baking. But recently, I've felt a need to bake, to knead, to taste homemade loaves. So, I purchased Reinhart's Bread Maker's Apprentice and decided to get started.

Funny story - my husband loves sourdough bread, so I thought I'd start with that. What I didn't understand is that it is not a good idea to try to start a starter during one of the coldest weeks of the year. Nothing worked like it should.

So, now I'm stumped. What should I start with?

Ford's picture
Ford

Try Debra Wink's "Pineapple Juice Solution".  Use the search box above right.  The actual process comes at the end of part 2.

Ford

RcCarol's picture
RcCarol

Thank you for commenting! And so quickly, too. 

I did use pineapple for the first two....sessions? I think my kitchen was too cold for any yeast to really grow. I tried putting it into my not-warm oven, but not everyone in my house remembers to check the oven before pre-heating, so that was a disaster!

I thought I'd wait until spring before trying sourdough again.

 

dabrownman's picture
dabrownman

You can use a heating pad or a lamp to keep the starter at 78-80 F or in the oven with the light on while it is getting started.  Cold weather  - no worries.  You can have some fun too by doing Not a Mini Oven Starter..  Make a golf ball size dough ball out of whole wheat at 66% hydration.  Put it in a brown paper bag covered in white AP flour.  Seal it up and put it on top of the fridge to stay warm.  In 7 days cut open the now hard ball to find  a soft inside.  Scrape out the hard inside  - viola - WW starter!  Just weigh it and feed it by putting that much flour and water each in the mix.  Feed it again the same way 12 hours later and don't throw anything away  it should double after the 2nd feeding in about 4-6 hours and be ready to make a levain to raise a loaf of SD. 

Happy SD baking 

RcCarol's picture
RcCarol

You both seem quite convinced I can make sour dough starter even during this ridiculous weather. Alright. I'm going to give it a go. 

Thank you!

Mini Oven's picture
Mini Oven

And if you're feeling like hatching an egg, put the starter inside your vest or sweater pocket and keep it warm that way during the day.  It will take a little longer as you can't count the time out of your pocket in winter.  :)

btw, I'm a Carthage graduate

RcCarol's picture
RcCarol

I'm afraid I'm not up for acting like a bird with my sourdough starter. Call me silly....

Are you still in the Kenosha area? I travel through Kenosha to visit friends in Lake Geneva.

I'm actually much further south - Evanston. 

And thanks for the vote of confidence. 

suave's picture
suave

If you get really desperate, PM me and I'll give you some starter, I am about 30 minutes to the Norh. 

Mini Oven's picture
Mini Oven

that offer!  Great opportunity!  I can't make the same offer, too far away.  

Waiting for the crazy weather you all are having in the states to blow in my direction in a week or two.  Snow storms coming up from Texas!  Polar vortex!  My word!  I was just out in my garden and now I've got to find a way to cover my strawberry plants!  My daffodils are already 2" out of the ground!   

I lived in Racine for a while then flew south (job related) in Dec '82 and have been flying around ever since.  :)

nomolosca's picture
nomolosca

You can keep it in the oven with the oven light turned on, and that should give you a high enough temperature to build a starter.

jaxler12's picture
jaxler12

RcCarol, I'm located in Wicker Park and would be happy to give you some starter if you're still having difficulties with your own. 

I went to Northwestern and know Evanston very well. One of my favorite places!

108 breads's picture
108 breads

My daughter is at Northwestern (in a hippy house just off campus). The cold weather protects, actually freezes, any bread or other treats I send her way. When she receives her package, the baked goods are fresh. Since winter lasts so long out there, that applies to most times during the academic year. 

If you ever have a bread get-together, let me know. I'm thinking of a visit, maybe late summer or early fall. I do not believe in visiting Chicagoland during the cold months. I can bring some starter.

SaccharomycesCerevisiae's picture
SaccharomycesCe...

Hi!  I'm sort of kind of in your area :)  I made my first starter about two months ago, and he's still going strong in my fridge!  I feed every three days or so.