January 9, 2010 - 1:55am
Hello from London
Hi everyone
I have been baking bread seriously for about six months and loving every minute of it. Really enjoying this site and am addicted to reading about the endless variety of loaves, methods and ideas. Have re-started keeping a starter in the last few days after abandoning a tasty but patchy beast before Christmas.
Posting pics of some baking soon
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I love this website and thinking of giving sourdough another try. I'm just wondering now about room temp, as the apartment, just outside dublin, is rather freezing. How are you keeping in London? Would the starter take longer to activate?
Any suggestions welcome,
thanks, Janice.
London is very cold at the moment and set to get colder today I think. Definitely good weather for staying in a nice warm kitchen
If your kitchen is cold the starter is probably going to be a little less active I would think. My new one is just a couple of days old so I am keeping it in the lounge at the moment as my kitchen is quite chilly unless the oven is on.
I wouldn't put it somewhere too warm though as I have had issues with a starter racing through its feed that I think was down to a prolonged high temp.
Just checked on the starter actually and it seems to have leapt into action, about 2.5 times as big as last night. So exciting everytime it happens. I can already smell the sourdough coming out of the oven.
Hope yours gets off to a good start
Dale
Greetings and WELCOME!! I have only been a member of this site for about 9 months now and have gleaned an enormous amount of information from other members!! You will find them to be brilliant, talented and VERY willing to offer tips and all kinds of assistance!! Again, welcome and enjoy!!
(From South Florida)
Jannrn