Last week I returned from a cruise to Alaska where I purchased Alaska sourdough starter on one of the port visits. I followed the instructions & added water & unbleached white flour (KA) to my starter & have been feeding 2x a day but little evidence of activity. It's pretty cold here in Seattle & I haven't really been able to keep my starter at 80 degrees - will a longer period of time compensate for my starter (getting started!). How do you keep starter at 80 degrees? Doesn't seem green to tape to car engine. I have been tempted to throw the whole thing out & just go to my KA recipe book & start again - am I expecting too much too soon? Sorry, Flo, I can't speak to your Alaska sourdough starter - don't know how they made it, quality of the product, etc. Your starter should have started bubbling within 2 days maximum, I'd say. If you want to try to save it, try adding 1 teaspoon instant yeast next time you feed it. Although, it's only going to be Alaska sourdough starter the first few times you use it, after which it will quickly become Seattle sourdough starter. If feeding with yeast doesn't work, yes, revert to your trusted King Arthur recipe. We also have instructions for making your own sourdough starter on this site. Either way, you'll have starter soon, I promise! PJH

• Reply