Starter Time and Temperature
I've been cooking my way through The Bread Baker's Apprentice, and have gotten to my nemesis and great love in bread: Sourdough. I'm trying to make his basic starter seed culture, but it isn't performing right. There is supposed to be little or no rise by day 2, but mine has doubled. This is my second try at it ... the first try went horribly wrong and I had to throw it out. We keep it pretty warm in our house (78 right now), could that be the culprit? If so, do I need to step up the time table to shorter "days" or what? Turning up the AC isn't an option :) Thanks for any help you can give!