My starter has been active but no leavening after seven days.  Started with 1C flour and 1C water.  Replacing half of the starter w/ fresh AP flour and distilled water every 12 hours or so.  I get small bubbles and hooch but no big rise.  I'd read a tip to use your oven as a proofing box by turning on the oven light to heat the inside.  I am reading 78ºF on the middle rack where I have my jar of starter and now have about 1/4" of leavening above my mark.  Good stuff!

Room temp in our house is around 68-69 so this heat for the starter seems welcome.  Wish I woulda started day one in the oven with the 78ºF.  Imagine it'd be further along by now.

Hans

P.S. - the next time I make a starter, it will be with 2T of water and equal weight of flour.  I am using 1/2C of each and it's been a bit wasteful when I could achieve the same with smaller quantities and bulk up later when I want to bake bread.

Greetings -

Can anyone recommend a nice LIGHT sourdough recipe.

Most of what I've created over the past four years or so tend towards the heavier side.

Thanks.

- Richard

www.oldWithoutMoney.com 

Hi all

Have been reading all the latest posts, and I have GOT to try CB miche - looks absolutely amazing.

Back to my post -

I bought a loaf of white sourdough (shock! horror!, but its the first time in the last couple of months) -

and the texture on the loaf is wonderful - small, consistent bubbles inside, light, thin crust and

really soft and fluffy inside.

All the loaves that i've been baking are really tasty, but tend to be a bit heavy and dense inside.

How to I achieve that fluffy texture?

Thank you

HP