Review Detail

Hmmm this is interesting I'm going to give this a go. When I lived in the States I made sourdough all the time, but the recipe I was using (which was French) said to use warm water and keep the starter warm. It looks as though here you are using cold water and there's nothing about temp. I've got Bazile Kamir's "Une Journee du Pain" and he's all about keeping it warm too. I live in a cold house in the UK where the kitchen (unless the oven is on) is the coldest place in the house. I'm wondering if this might work as I absolutely love sourdough bread and have tons of French recipes where I need a levain. I used to make my sour dough in a jar with the lid left kind of loose on top but cheese cloth makes more sense as the wild yeasts can get to the starter. Thanks for this, I'll let you know what happens.