I work at an office job. I would like to make my own sourdough starter. These are generally not compatible situations. Anyone got tips on how to make it work? Thanks.
Nancy Silverton describes a method for isolating a starter from grapes. It’s a 14 day process, so maybe not quite what you’re looking for.
This appears to be a somewhat abbreviated version of her method: http://www.food.com/recipe/nancy-silverton-s-grape-sourdough-starter-316306
Here’s another variation by Michael Ruhlman: http://ruhlman.com/2009/07/simple-sourdough-starter/
Good luck!
Why not? The starters that I have made only required daily maintenance at the beginning. All you really need is flour and non-clorinated water (and, if you want to cheat a bit, a little yeast and a little honey/sugar). Or you might be able to grab a starter from a local bakery if you are a good customer
reply with your address and i’ll send you some!
(this applies to everyone - within reason).
I used a water bath, I have an Auber WS temp controlling prob that I hook to my crock pot…it usually regulates the temp boost that I need help with. In the beginning