Yeast water season?
Inspired by the looks of Leslie's Swiss cottage loaf, I thought I'd try my hand again at making an active yeast water. Weather forecasts here say that the next few days will be in the 25°C range, rather unusual for this time of year.
So: how warm does it need to be before a yeast water "takes"? And if it's not warm enough, will it still become a yeast water, but just take longer to do so?
Thanks for your lights. I've had two unhappy experiences with YW that made a wonderful levain in no time at all, but they made very solid bricks. Abe and I still don't understand that.
Happy sunny day.