Day 6At lunch on Friday I moved my sourdough starter culture to an upper cabinet, turned the light on below, and added a thermometer to track the temperature. When I moved it, the house was at 68 degrees since it was a sunny day. But at night the house could get down to 64 degrees before the furnace would kick on and I wanted my starter to be warmer than that, and the top of the fridge certainly wasn't warm. By the end of lunch (about an hour later), the temperature in the cupboard was already at 70 degrees.
|After about an hour in the cupboard with the light on, up 2 degrees!|
After sitting in the cupboard for the afternoon and evening, I checked on my starter when it was time to feed it and found the temperature at 72. Not as warm as the yeast would probably prefer, but much better than the mid 60s like it would be in our house otherwise.
|A balmy 72 degrees. The starter is hanging out next to wheat bran on the left and salted dried edamame behind it.|
|Back to stiff dough again.|
I followed the same precise procedure as the night before, dump out the extra starter until you get to 113 grams of starter, add 113 grams of flour and 113 grams of warm water.
|More bubbles than the last few days, but still not the amount of progress I'd like to see.|
It's definitely discouraging, not sure how much longer I want to keep this up if I'm not really getting anywhere. I think I've got the sourdough part down, so I might start over with a new sourdough starter but with commercial yeast since I'm failing with the wild yeast. I don't really want to give up, but I have no idea if I'm just wasting my time or if I should keep going. I read you can add a tiny bit of apple cider vinegar to lower the pH and kick start the yeast a bit. I don't know if I want to mess with it if things are going fine enough. I'd prefer to give it a little boost with some rye flour, but we didn't find any at Trader Joe's over the weekend. I'm going to need to make a quick stop at the grocery store sometime during the week for some fresh items we need next weekend, so maybe mid-week I'll head to a full grocery store that hopefully has rye flour. Maybe that will be my next move and if that doesn't get me any further, I'll add some apple cider vinegar.