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seed mat?
During the winter months would you consider doing and house / house plant tour???
I keep my sourdough starter in the fridge until I am ready to use it. Then I pour it into a bowl, feed it and pour 1/4 – 1/2 cup into a clean mason jar and put it back in the fridge until I need to make bread again (that is the mother of your starter). The part I left out I and leave on the counter and continue to feed it until I have the amount I need for whatever I am making. I have been doing it this way for the past year and my starter is fine. Like some other have said don't fuss with it too much, I will put it in my microwave (covered of course) if I think the kitchen is too cool and it is fine. You don't have to worry about accidentially heating it and killing it because when you open the door to use the microwave you see it. If you have more starter than you need for making your bread use it in other stuff like pancakes or muffins. Hope some of the tips you are getting help.
Why not use one of your seed starting lights or mats? You can control the temp pretty well with those!
maybe a heat lamp like they use in reptile enclosures?
The Elliot Homestead has a great video on how to do a dry sourdough starter. She keeps hers in the fridge and it’s weeks a lot easier than typical sourdough methods 🙂
i put mine on top of the fridge near the oor it is like having a mini heat pad there
Our house is kept at 18deg celsius (64f) during winter and I keep my starters in the fridge. I have 3 starters, 2 wet (one white flour the other rye) and 1 dry (Mix of spelt, wholemeal and rye) I take my wet starters out on a tuesday night leave it to come up to room temperature and do my discard and feed on wednesday morning then leave it on the bench to start to ferment and put it back in the fridge wednesday evening if I am not baking with it, I discard and feed these starters once a week unless I am baking more often. I have done this method of fridge storage and once a week feeding since the beginning of keeping a starter (3 years) The dry starter is a recent addition (I converted my wet starter discard to a dry starter) and this does not get discarded or fed like a normal one. I use a piece of the starter to make a leven and place the rest back in the fridge as is and continue to do this until there is 20-30gms left, then I will feed and and put it all back in the fridge (this is following a method I found on The Elliott Homestead channel) I am experimenting to see which method dry or wet I will stay with as I only currently bake 1 or 2 loaves of bread a week.
I’m just starting my sourdough starter (day 4 today). I’m using a seed starting heat mat to make it grow cos my house is also cold ! One is directly on the heat pad. The other is in a bowl on the heat pad. Both are growing. Good luck with yours !
my sourdough lives on top of my fridge. heat rises.
I keep things that need to be warm on the fridge, if u have room.
hey, try to put your starter on a grow mat. I use one under my Kombucha when it lives in the garage. Always works great!
I live in England, at the mo it’s about 18degrees Celsius when heating isn’t on. It will still rise even if it’s cooler, it just takes longer. I usually keep my starter in the fridge so I don’t need to keep feeding it (cuts out waste from discards). When I want to make bread I just take out the amount of starter I need (typically about 150g) and just mix it with the dough, do all the stretching to develop the gluten, then leave the loaf to rise for upto 24 hours. Might not work in summer, it’d prob be too warm then, but for the moment it works fine.
My PC pizza round looks exactly like yours. Hosting a party online works great, too!
Put your starter in the microwave and tape the door to close it enough so the light comes on. It works great!
I have a small cabinet that was built in specifically for bread proofing with a light bulb in the back.
Can you put the sourdough on the dryer
I asked my mother in law about this because she keeps her house at 67 degrees. She said this, " I store it as far from the window as possible in our kitchen. It lives between the stove and the coffeemaker, both of which are often on during the day. Top of the fridge might be another option for her, the old heat rises thing."
Hello folks… I use my dehydrator as a proofing box. 1 hour at 95f. works great
I have picked up several stoneware pieces from pampered chef from my local goodwills for $6 each!
I put mine on top of the refrigerator. It just gives you a couple of degrees.
Can’t you put it by a heat register?
Maybe take a chick warmer and put it in a box possibly? Might be at about the right temp?
Hello beautiful soul! Possibly keep your sour dough above your refrigerator. Pop a thermometer up there for a good 10 minutes to see if it is in range. I also keep my home at sweater weather inside and slippers required. Why pay extra?
Much love and Happy Thanksgiving to y'all!
We keep our sourdough starter in the fridge…
I actually used my seedling heat mat for my sourdough starter. That worked really well.