will weather affect countertop starter?
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i recently moved to a cooler location and fall has set in. i know that putting the starter in the fridge will cause it to retard, but i use it constantly, and i dont want to retard it if i can help it, but with this weather...
my question is this: what is the degree to which colder (60 to 70 and hopefully no colder *burrr*) degree weather affects the effectiveness/yeast growth of the starter, and how will this affect bread when i go to make it? is there something i should change or alter due to weather?
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