Question on bulk fermenting with cold room temperatures
So winter is coming to Europe and with the energy costs my house nowadays is typically 18C/65F.This means my bulk ferment slows down drastically and I need to reconfigure the proofing time.
I've seen a lot of posts and blogs decribing optimal proofing temp to be around 75F. Also, I've seen posts describing that bulk ferment only slows down with lower room temp.
My question is as follows: Will I get the same results with the same recipe, just by increasing the bulk fermentation time? Or do the bacteria and wild yeast act different in such a way that my sourdough breads will always come out different?
p.s. I dont have enoug space for proofing boxes but have been fiddling around with proofing in oven with creative solutions