Making a starter in hot humid Tropical climate
Hi everyone! I am extremely new to this forum and bread making and have mostly succeeded only in baking Asian breads.
I would like to begin with sourdough and want to attempt Peter Reinhart's starter recipe with the pineapple juice method.
My main concern is the weather in Singapore. The average temperature here is 30 degrees celsius (86 Fahrenheit) so I am unsure if I can leave the starter out at "room temperature". Will it 'go bad'? Can I follow this recipe but use the refrigerator?
I had thought of leaving my air conditioner turned on for the duration but it would be a very costly project!
Any thoughts would be greatly appreciated. Thank you!!