Ok, the first sentence convinced me to read your post 😂(I feared intense shame on my part, because I do seem to be unable to produce a working sourdough).
Sadly I cannot contribute any helpful ideas, but on the other hand am very curious how your sourdough starter will develop. It seems he liked it colder than anticipated (could this be my problem??? I have the sourdough on the heating... does it do not need warmth after the first two days? I have to research)
Here you can mostly buy inactive sourdough powder which only lends a special taste to the bread but has no germinating power. I now hope for @muscara’s sourdough and are on the other hand afraid, that I will kill this too 😱😱😱
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I have no idea how it works (or not) and, at the moment, I don't have the patience to learn. I've just set up another refreshment dough, which has done nothing in 22 hours. I will leave it for a few more hours, who knows what will happen. Meanwhile, I will make an ordinary loaf with yeast 😁.
I usually keep my sourdough starter in kitchen probably around 20 degrees. Mostly I had a luck but sometimes I failed. I doubt some flour doesn't work ... no idea.
I'll be back to regular bread too as some people said they found yeast finally in our region! Flours are coming back too 😁
I just checked and it is about 25 degrees sitting in the window in the sun. I think the top of the refrigerator is about 18-20 degrees at this time of year - closing the polythene bag made a difference.
The fig water yeast worked well, though, didn't it? I might try that. One day.
Good to have yeast, experimenting is fun if you have time, but I am quite busy at the moment, lots to do at work and in the garden.
Yes, yeast water worked well. It produced sourdough bread, bagels, pizza ... and I'll try brioche soon like apsu did. It'll be a big challenge.
Take time for work & garden! Same for me for gardening. But come back any time to natural east baking 😁