Alas, my starter did not succeed. I don’t know what happened, but I will be trying a new one next week. My guess is that my kitchen was not warm enough. I’ll be using my toaster oven as a proof box next time. I’ll have to skip it this week as I’ll be gone skiing at Caberfae.
Nevertheless, I did make bread this week using a recipe I found on the discussingnt group (hat tip to Shelly in Tasmania) using a vinegar soak and commercial yeast with a small amount of baking soda. The bread turned out well and my wife and son like it better than my previous bread. It makes a nice sandwich bread. Nonetheless I consider commercial yeast a stop-gap measure. Natural leavening not only makes the bread more nutritious, but adds a lot more character to the bread.