Appropriate temperatures range from 22 to 25 degrees Celsius (71 F to 77 F). The lower the temperature, the longer it takes for the starter to be activated. The higher it gets, the fastest your starter will be. But not more than 30 degrees C (86 F). Just be patient.
*No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.
@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2024. All rights reserved.