Sourdough Starter Info
I live in South Australia and bake bread most weeks. I have been reading many posts on sourdough, and have quite a few books too. Although I don't really like sourdough bread I am thinking about attempting a starter (hey, I didn't like white bread till I made my own!).
My question is, temperature. Here in this great southern land, the temp can be 40degC for a day or three and then be 23degC the next. Leaving the starter to ferment out on the counter for many days, doesn't sound like a good idea if the temp soars.
Has anybody got any advice for me to manage this situation, or should I wait till autumn to begin my journey of discovery into starters? Any advice would be appreciated. Here in Sth Aus there are no baking schools, and I don't know any home bread bakers.