Simple sourdough procedure for camping?
I've been making bread while camping for quite a while -- flour, water, salt, commercial yeast, proof, rise a couple times, shape and bake. It's dependable and fun. But I want to expand the flavor - and challenge - and start making sourdough bread. Commercial bakers, and ambitious home bakers have evolves pretty complex multistage processes which require careful temperature control pretty much all along the way, so the limited tools and lack of temperature control while camping present extra challenges.
Here are the tools I have: a very good starter given to me by a friend, which is quite stable and active and can develop quite a sour tang under the right conditions; our refrigerator is set to about 40F which I can use for retarding; various containers for proofing; a diet scales; and a portable gas-fired barbecue with an 8-inch pizza stone in it. This barbecue can easily get to 450F. I have no way to control temperature for bulk fermentation. And no electricity. I do whatever I can to reduce cleanup by mixing and kneading my dough in a gallon Ziplock.
So -- if these were the tools you had, how would you go about making a boule of white flour sourdough bread? Daytime temps can be anywhere between 70F to 90F, nighttime temps mid 50's to upper 60's.