Creating a starter in the winter
Fairly new to sourdough baking, I was able to get a starter up and running over the summer and have been baking with it for a while with some fairly decent results, I was actually a little surprised how easy it was to get up and running.
I did however (or should I say my housemate) recently have a little accident and the jar I was storing my started in smashed. I have tried to start again using the exact same method I did previously however its winter here now in Australia and much colder than when I did it last time. I'm almost 2 weeks in and there is still very minimal activity.
Is there anything I should or could be doing differently now that the whether is colder to help my starter along?
Thanks in advance, always amazed at how TFL community are willing to come through and assist novice bakers like myself.