Do I need heat to grow a yeastless sourdough?
I'm thinking of trying another starter, yeastless this time, though I do love my buttermilk starter. I've found a good-sounding one in Martha Rose Shulman's bread book, one where I wouldn't have to pitch out most of the starter every time I feed it. My problem is finding some place warm. We have no control over the thermostat where we live, and room temperature, especially at night, dips down into the sixties. Should I wait till the weather warms up a tad?