Starting and maintaining a live sourdough culture in Southeast Asia
Hi! I have been making homemade bread for almost a year (and hopefully I can do this until forever) so I can say I know some basic ins and outs of bread baking. I use instant dried yeast because that is what's readily available here, and I know no source of live sourdough culture. I live in the Philippines, the weather here is averagely hot and humid. Can a sourdough culture stay alive in our climate? Any bread bakers out here from Southeast Asia who has experience with live sourdough? How did it go?