I need some help. I tried to make the starter for the Salt Rising Bread using germ-in corn meal and our old Rival crock pot. Using a fluid thermometer I had from my home-brewed beer making days I kept track of the temp. It was steady at about 125 degrees Fahrenheit. Too hot evidently. No foam within 48 hours.
How long should you cook the cornmeal, sugar, salt and milk combination. Mine was warm - not boiling. The sugar and salt dissolved. The corn meal didn't appear to change.
Although I used a glass jar with a rubber ring and clamp down top, I didn't clamp the lid down. Should it be tightly covered or not covered at all?
I gave up after 48 hours but how long can you keep going without needing a fresh batch of starter?
Last question (for now). My oven's lowest temp is 170 degrees and my toaster's is 150. The crock pot on "Low" is 125 F (50 C) and not adjustable. We live in an all-electric home. No gas or propane. Our electric furnace/heat pump does not lend itself to this project. We don't own an electric skillet. We have a waffle maker?? What could I buy or use to maintain 100 degrees?
Thanks, everyone, for taking the time to consider my plight. I really appreciate it! Let me hear from you.
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I need some help. I tried to make the starter for the Salt Rising Bread using germ-in corn...