My house is fairly cool this time of year- one of the joys of heating with wood, but not yet really cold enough to really heat with wood. Keeping the fire from sweltering us out is a balancing act that usually leaves us with 3-4 hours in the night with no fire at all. As a result, my kitchen cools off in the night, and my yeast experiments are probably moving a bit slower than in a house with more stable temperatures.
However, they are moving.
The Dawson City Sourdough Bread is the first in the oven.
I waited all day, and the mixture did bubble, but it never doubled. I left it overnight. Sunday morning it looked bigger, not doubled, but bigger. I proceeded with adding more flour, and waiting again. It looked like it had risen a bit by the end of the day, and I attempted to punch it down. It really didn't move. It was a cold, heavy mass. I rolled it out anyway, and put it into loaf pans. I left it to rise overnight.
This morning it didn't look like it had risen at all, and I popped it in the oven to bake for the birds. And there before my disbelieving eyes, it rose.
Next up, the mother of potato starter- that's what I'm calling it.
I started another potato starter on Friday morning as well. It's the yeast starter 1, halfway down the page.
yeast water and Dawson starter. Left- raisin yeast water- cloudy, raisins floating, no bubbles. Middle- tea yeast water- cloudy, floating, no bubbles. Right- potato yeast water- cloudy, settled on the bottom, no bubbles.
There is a pleasant, fruity smell when I open the cupboard, although it's not strong enough to say which jar is the cause. These aren't supposed to be ready until Wednesday or so.
The Dawson City Starter, fed on Saturday, should be ready for another go on Tuesday. The Mother of Potato Starter should be ready to try again on Thursday.