Hello! I have never done a sourdough starter and would like to try one, particularly a recipe I found that uses instant potato flakes. I have read that starters should be done when inside temperature is above 70° F, however my house and kitchen are about 60 - 65° F now in the winter
Is there a way I can still do a sourdough starter? I know it can be refrigerated but that is after 6 - 7 days. I am asking about those 6 - 7 days, when it is to ferment/proof. Any tips are appreciated.
Is there a way I can still do a sourdough starter? I know it can be refrigerated but that is after 6 - 7 days. I am asking about those 6 - 7 days, when it is to ferment/proof. Any tips are appreciated.