We have recieved wonderful recipes from different folks but we are still unable to make the bread. I could build a salt risin--brick home but can't eat the bread. The problem is maintaining a constant 100 to 105 degree temperture for 8 hours while the starter ferments. Any ideas for a cheap (homemade) controlled environment for starter? There has to be a way--or am I missing the point somewhere else ?

-- Joel Rosen (Joel681@webtv.net), March 20, 2000

Answers

The top of the hot water heater might maintain that temperature, or the inside of the oven if you have a pilot light that burns all time.

-- Carmen (logcabin_now@yahoo.com), March 20, 2000.

Fill a crockpot about 1/3 full of hot water. Put a cookie sheet on top and the rising bread on top of the cookie sheet. cover with a towel. You might have to experiment with the setting on the crock pot to see which one maintains the temp you want. It works for me. Peggy

-- peggy (wclpc@cookeville.com), March 22, 2000.

My mother's pilot-light oven runs an even 102 degrees. (I know because I'm looking for a place with bottom heat to start my tomato and pepper seeds since my old gas stove died.)

-- Peg (jnjohnsn@pressenter.com), March 22, 2000.