[Rummerfield]

We have yet had a batch of starter to bubble. We are trying to get a constant temperature from 95 to 105 degrees. Salt in a crock pot got too hot, too much range (85 to 140 degrees) in an electric skillet. Closed oven with light on only gets to 85 degrees. Any ideas? Thanks

[Mezzaluna]

Moving to a baking forum......

[Jacaranda]

I started playing with various sourdough recipes a couple of years ago, and have had success with two techniques that use insulation to retain the heat:

• Put the oven on full for 3 mins, then switch it off, leaving just the light on. Leave the starter in the warm oven for 15 mins, then take it out and wrap the pot in several layers of cloth - I use a couple of old towels - before replacing it.
• Hay-box. Lacking hay, I've raised sourdough cultures by first getting the starter to blood heat in a bain-Marie/waterbath and then putting the pot inside a big cardboard box and packing crumpled newspaper around it to insulate it.

[Myplaceoryours]

I wonder if a heating pad would work?

[Jock]

Temperature is only one component in the science of yeast. Time is another. In normal room temperature ranges the yeast should become active sooner or later. If it isn't the yeast spores may be dead and you should think about starting again.

Jock

[greenawalt87]

Originally Posted by Rummerfield

We have yet had a batch of starter to bubble. We are trying to get a constant temperature from 95 to 105 degrees. Salt in a crock pot got too hot, too much range (85 to 140 degrees) in an electric skillet. Closed oven with light on only gets to 85 degrees. Any ideas? Thanks

put your starter in a bowl and put it in a pan of water that hased boild, do not let it float cover it well and tightly put on back burner just with pilot light leave over night . You should have a good bubble and starter.

[KyleW]

In my opinion temperature is not a crucial component of successful starter growth. As Jock pointed out, it is only one part of the equation. None of my starters began in an overly warm environment. Well, except my desem starter and that one didn't work! I find that patience is a much more valuable commodity.

If you post the method you are using we might be able to help.

Kyle

[Larry Hamby]

Salt-rising bread is NOT risen by yeast, but by a bacterium (Clostridium perfringens) and the results of the preparation of the original sponge can be tricky. Be patient.

The temperature of the preparation is critical, and if allowed to cool, nothing will happen.

I have found that using a yogurt maker provodes a perfect temperature control.

Good Luck