I'm late to the party, but at least for the starters, I found that a cheap yogurt maker that keeps the temperature at 110 has been a good warm place and although starter #1 didn't show bubbles, starter #2 is chock full of them. I had used scalded raw non homogenized milk for starter #1 and maybe it was too thick, or too spread out on the bottom of the yogurt pail. Not sure what I'm going to do for the loaf right now, though. I'm thinking of putting them on the radiator on a board and covering with a towel (the cheap loaf pans I'm using have covers so the towel won't mash the loaf down. I'd love a bread proofer but no chance affording that just yet.

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