October 8, 2018 - 4:36am
Starter in winter months.
I know that colder temperatures slow down activity, we keep our house around 65-68F in the winter months. When I bulk ferment my my dough, I do it within my oven with the pilot light on, and I get around 82F in the winter. I could technically do my daily starter maintenance in, but it peaks too fast. So my question is if I do my daily starter maintenance at 65-68F, but get my FDT and bulk at 82F will my end result loaf be less active, than if I maintained my starter in warmer temperatures?