June 10, 2013 - 7:01pm
Sourdough Starter on the counter top in hot weather.....
I tried sticking my starter in the fridge, but it came out limp and watery. I suppose I like leaving it/Faye on the counter because I get to watch it grow. My issue is the very hot days and nights here in Phoenix. I wonder, and ask any one in the know, how the high temps here will affect my starter. Will the fermentation speed up, slow down...Will it simply die after a day or so? I'm using 50/50 whole wheat and bread flour. Both are unbleached and all that jazz...Any info or tips will be greatly appreciated.