What would be the ideal Temprature to store souredough starters?
I store my dried ones in plastic baggies on the counter. I also freeze a tablespoon or so of each of the wet ones.
The ones I use every couple of days or so, I store at room temperature. The others I store in the refrigerator.
Not very scientific, huh?
Dough build (retard) and storage: 38 degrees Fahrenheit (3.3 degrees Celsius)