In article .com>,
"PastorDIC" > wrote:

> I would try to doing the sourdough without a proofing box, except I
> have Ed Wood's Russian starter, and it says to activate the starter at
> a certain temperature in a proofing box. I don't mind the expense of
> possibly losing the starter so much as I do the wait time for the
> package of starter to come in the mail.
>
> (I know, I know. Sourdough is a slooooow process anyway. But at least
> if you have those little critters fermenting, something is going on
> rather than just waiting for a box!)
> Russ.


Wood's logic for the activation phase is pretty good - the temperature
recommended is close to the optimum for the lactobacilli and he wants
the culture to acidify and rely on that for protection from
contamination.

With Carl's starter it revives so fast that contamination is a non-issue
- pretty much any temperature will do. This speaks to the great care
that Charles Perry et al., prepare the cultures.

Wood's cultures are oftentimes slow to revive as anecdotally reported on
this group and my own experience. Under these circumstance adventitious
organisms entering become a real issue. If you intend to dispute
whether your culture revived with him it is probably best to follow his
directions at least for this phase.

Once established the culture will be less demanding but being able to
control temperature does have its benefits.

Roland S