New to Sourdough !!!
Hello Everyone! Happy Weekend :)
So I am in great need of help...I am not new to bread making and baking but am very new to sourdough...I did all the wrong things first, but after some reading and getting the mistakes out of the way. I am ready to try again :) My biggest problem is that I live in Fairbanks Alaska and my kitchen (except in the summer) is never above 65 degrees maybe ...maybe 70 if I work at it... If I store my starter in the fridge it would take at least two to three days before it would come to room temp and bubble :( I am going to start a new batch today..and am thinking of keeping it inside a glass jar covered with a cheesecloth top inside of a insulated lunch box with the lid open...I am not going to use yeast...do you think that the flour and water will work like that alone in my conditions? also any tips cold weather feeding and maybe being able to leave it out all the time? I need to bake every three days so by the time I feed and fridge and re - temp and bake its easier to just leave it out ?
Thanks Guys! any advise at all would be a blessing :) want to make the most healthy choices for my family and this type of bread is the way to go.. I have to make this work !