March 19, 2014 - 5:58pm
Temperature influence on SF sourdough
I tried to follow the instructions in the blog on SF but never did get a "sour" starter. Just fruity and yeasty smelling. The blog I read said to have things at 70F (cool). In our house that wouldn't be cool. Our temp ranges from 64-68F. with the starter on the counter with cheese cloth over the jar. I did put it in the refrigerator even though I didn't think it was ready for that point and left it for 24 hours as in the blog, still no real sour smell. Is it impossible to get a real SF starter with our temperature limitations? I will start over next week as we need a loaf of bread so will bake up what I have. At least I have an excellent sponge or biga to make a loaf of whatever. :-)