Sourdough flour question
Hello fellow bread geeks
I've taken a long break from making sourdough as we moved to Mauritius, which has affected my breadmaking in very specific ways:
1. This place has a crazy hot, humid climate (frequently above 80% humidity)
2. There is no decent unbleached stoneground flour available, so I end up bringing bags of flour back from visits abroad to sustain my home baking, which is on average one bake weekly (artisanal white lean loaves, but made with commercial yeast). Reasonably good results.
3. The local bread quality is really dire (cottonwool white bread, even the baguettes), so I avoid buying bread locally except when absolutely necessary.
OK, but now I've come across Trevor Wilson's unbelievably amazing e-book on sourdough open crumb mastery (if someone can tag him in this and point him towards my awe and gratitude, I'd be delighted). So I'm (obviously) feeling inspired to revisit my sourdough adventures. This will involve cultivating and sustaining a starter under these conditions.
1. Can I cultivate and feed a starter with the supermarket-level all-purpose flour here, and then gradually switch to my painstakingly imported stoneground? I'm a bit precious about throwing lots of flour away, given how much effort is involved getting it here.
2. Given the climate and my weekly baking schedule, I'm thinking my best bet for a starter regime is refrigeration. Does that sound sensible?
3. Any other advice on this?
Cheers (and happy to be back among fellow breadmaking folk!)