need help w/ temp for sour starter
Some hours ago I started a sourdough starter from Richard Bertinet's book "Crust". It uses spelt flour, organ. bread flour, warm water and some raw honey. My problem is there is nowhere in my home to keep this starter at the temp he wants which is 86F. It has been at around 73 all day. Accord to the recipe I am to leave this mixture covered with plastic for 36-48 hrs at 86F. So, if it will take longer to ferment at a lower temp, do I leave it longer sitting around than this until I go to his second stage instructions? And then what would I do at stage 2 which he also wants to be no colder than 75 F. I don't want to put this thing in my garage which would be a lot warmer as there is so much fuel and chemicals and sometimes even a mouse scurring around (we live in the country- it's gross I know). Please advise! Thanks a lot.