Sourdough Starter In the Tropics
I live in Mainland Mexico, I moved a year ago from Colorado.
What I have found is that there are no good rustic/artisan breads here, that I have encountered.
Most baked goods I have found consist of simply sugar, flour, yeast and water and are pretty close to Wonder Bread.
I am in the process of trying to create a sourdough starter, using the artisian method of gathering wild yeasts.
So that I and my friends can remember what a good loaf is like. Not to mention, I just came back froma short trip to France. My first thought on returning was, I need to get a better oven and start baking. So,
I started a sourdough starter two days ago.
What I have done so far is just mixed the flour and water and allowed them to sit with a layer of perforated plastic wrap out on the counter. With the feeding after 12 hrs. After another 12 hrs, the starter had tripled in size.
My question is, since the temperature here is between 85-95 degress F most of the time, including nights, is my starter going to become compromised from too much heat? And won't the heat accelerate the feeding of the yeasts?
Also, it is difficult keeping flys away from the tiny holes in the plastic wrap and so I have to cover it.
I wonder if it is ok to move my starter to the fridge now that it has been introduced to some wild yeasts.
Any advice would be greatly appriciated.