Uncooperative leaven - cold temps & slow going
I've been getting reasonably successful with my Tartine starter and breads, but now that the temps have dropped I am facing new challenges.
I mixed my 1tbsp starter with 200g flour and 200g water last night. As of this AM, it was no where near ready, so I put it aside and hoped it would warm up. No such luck as our house is chilly and it didnt come anywhere close to being ready until I tested it about an hour ago at 6pm. There's no way I am staying up til 1am to make a few loaves of bread, so, my question is...
Can I either just stick with this batch and test it again in the morning? Or, should I throw out the leaven and start again just with a bit to regenerate the starter? I abandoned my original starter so this is what I have to work with. Would love to be able to make bread at some point tomorrow, but not sure how to reboot this time around without just reverting back to starter and hoping for warmer temps.
Thanks in advance!!!