You really need the temp to be above 20 degrees - I tuck the container in behind the tv, or the foxtel box or some other electronic thing that will produce a nice constant heat.
Make sure that you wash the container really thoroughly with bleach to kill anything that might encourage mould formation before you start.
The key with sourdough is being extremely patient at every stage, if you rush anything then you end up with a paving slab that took you a week to prepare!
Oooo great ideas, will put my thermometer in each spot to see which has the best temp. The only issue with the television equipment is that it is all within reach of Noah who loves opening containers. I could just see starter all over the semi shag pile carpet now
Little Miss Sunshine, have you succeeded by now?
I don't think it is worth saving a starter that has gone mouldy without ever really being active. I would start again (which you probably have by now).
I do believe it was too cold. I have just made a starter here in queensland and it's been reeally warm and I had action within 2 days.
What kind of flour did you use? Did you filter your water? Apparently chlorine can kill the little critters and rye flour is the easiest.
PM me if you want more info.
and don't give up, it's so worth it in the end!
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