My husband was from MO so I had to learn to make SRB without the benefit of a teacher. (1959) When I lived in Northern CA I used a pilot light, a heating pad, a yogurt maker. I have used many recipes for the started. I even used grits when I found myself without cornmeal. I now live in LA and the weatherman tells me when I will make SRB. When the temp will be 90 F or above. I put the starter, the sponge and the bread outside until ready to bake. So for me the only secret to SRB is the temperature.

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