Fairly new to SD (Hot Country)
Hi I m fairly new to sourdough. Been baking every weekend for the last few weeks using mostly Reinhardt's Pain au Leavin and Trevor's Champlain SD recipes.
My question is how does my warmer country temp (averaging 30 to 32 degrees) affect the stages of my SD?
From the Stretch and Fold intervals, the BF, the Preshape, Bench Rest, and Final Proofing? My dough temp is mostly 28 to 29 when measured.
Should i be adjusting my water or starter instead to alow things down?
Thanks in advance for tips on how i should experiment.