activation of new cultures
So, hello! i'm new to baking, but not cooking.
I've made a few loaves successfully of sourdough and made the leap and purchased some "exotic" strains from sourdo.com.
my question: I do not have a proofing box. I have no way of regulating the temp to 90 degrees.
is it okay to activate the culture and leave it in the house? A/C is set at 72 degrees. or, should I mix it up and leave it in my garage, which can reach 85 for most of the day?
other suggestions appreciated.