Spent 4 hours troubleshooting a starter that wouldn't rise

I thought my water temperature was off or my yeast was dead, but it turned out my kitchen was just too drafty. Took me covering the bowl with a towel and moving it to the pantry to finally get it going. Has anyone else had a simple fix like that eat up way more time than it should have?

3 comments

3 Comments

parker_palmer4416d ago

4 hours? I'd call that a win if it saved you from buying better yeast.

jasonallen16d ago

Right? I mean if that 4 hour rise saved you from dropping 8 bucks on fancy yeast packets at the store then you basically made money on the deal. My last loaf took so long I started wondering if my kitchen was haunted or just really cold. Tasted fine though so who cares if it took a whole afternoon. Plus you got to pretend you were doing some serious artisanal baking while it sat there doing nothing.

ruby_henderson3616d ago

4 hours seems pretty standard if your kitchen is on the cooler side, which can really slow things down. I heard a baker say once that room temp can add an extra hour or two without you even realizing it. If the bread tastes good and has a nice crumb, honestly that's a solid result in my book.