Consensus?

at least 86 F and in the winter it is 64 F.  I do a 3 stage build of progressively larger flour and water from my No Muss No Fuss Starter in the fridge stored up to 16 week.  The fall and spring the temperature is somewhere in between.  The only difference is that it takes longer in the winter (3)4 hour stages.  In the summer the stages are 2 - 2 and 3 hours when it doubles after the 3rd feeding.  Otherwise no difference except that the summer levain make a more sour bread because of the higher temperatures that favor LAB over yeast.

Happy baking

I use room temperature RO water and flour..... the water here isn't fit to drink by humans

Hi Bread1965, When taking my starter out of the fridge I just add cold water from the tap. I have not had any issues with this. The starter continues on its merry way.

I use room temp water about 70 degrees and it works just fine.  The cooler the water the longer it may take for the starter to do its thing.

My starters live in the fridge and I use them directly (rarely now as I'm making much more bread), or build them up with one part starter to 2 parts flour + 2 water, then leave it in the warm cupboard for 5-6 hours - the cupboard is more or less at 24C. The rooms a little cooler or sometimes warmer depending on time of year, etc. but I'm looking to get my prover online which will keep everything at a nice 24C. (Except the starters which live in the fridge)

-Gordon

that we use to boil water for coffee.  This way the small amount of chlorine that is present is boiled off.  I've not had any issues at all.  Starter sits out at room temperature for about 1-2 hours and then goes right back into the refrigerator.

you feed your starter daily yet keep it in the fridge.  It sounds a bit counter productive.  That said, I keep my starters in the fridge, but when I do take them out to prepare a loaf I feed them with water that has been warmed to baby bottle temp in the kettle using the water that has already been boiled to remove the chlorine.  My $.02.

Wendy