My sourdough starter varies a little, I mostly maintain a thick batter consistency and that seems to work best. I didn't start from scratch though, I got my starter from a local foodie and I've kept it going for years. It's a survivor, I shared some with my sister a couple years ago and she was too intimidated to start using it (thank you internet), so it sat in her fridge for a year unfed. When I helped her move, she asked me about it and it was all dried out and hard on top. I scraped a little soft stuff that was left and fed it and within 12 hours (and two feedings) it bubbled right up! I feed a variety of flours as well since I like to bake a variety of breads and don't want to maintain a starter for each type, I think my starter is more robust that way.
In other news... DH went all fire hazard crazy and wouldn't let me run the heat lamp over the bigger brooder last night so the poults are still in their box (sometimes, lol... the one week olds have jumped out and explored the house several times already). Obviously they can't be down in the cold basement/garage without heat so I need to come up with a compromise before the meaties get here next week. I decided I would just build a quick brooder box with a lid so that the lamp cannot fall into the bedding. I'm hoping to get out to Lowes today for supplies so I can have it done for tonight. I was thinking of just making some wooden frames out of 1x1 or 2x2 and stapling some hardware cloth to the opening and then bolting the frames together to form a box, that way I can unbolt it and stack the frames together for storage.
Questions: What size brooder box would I need for 25 meat chicks and 4 turkey poults?
Can you link me to your favorite brooder for ideas? Wire floor okay to eliminate need for bedding... 1/4" hardware cloth okay? How tall should the brooder box be (remember that that light will be above/outside the lid so I don't want to make it too tall)? I'll wrap the wire walls with cardboard or plastic to keep the heat in/eliminate drafts.
