Hi! I am making my starter for the first time ever...my family loves sourdough bread and the cost of buying it in the grocery stores is becoming prohibitive! At any rate, we live in the desert area of So. Calif. Is it possible for it to be too hot for the starter? Our home is kept at around 78 degrees F. in the spring and summer. However, my kitchen gets morning to noon sun and it can become nearly 85 in the area near my window. I am on day 4 and so far my starter is bubbling right along, but I don't want it dying from being too hot either. Also, providing the starter keeps its' progress up to day 7, can I then bake the sourdough bread recipe you have on the website here? How does one know if it's ready or not? I've read all the great ideas and tips as well as the comment sections & they've all been a lot of help - I'm just a little afraid my bread won't taste like the loaves we buy at the store...thanks! Your starter will activate more quickly in the constant higher temperatures and you will want to keep it in the fridge for any extended time when you are not using it regularly. Perhaps you should find a cooler place in your home at night for it to rest overnight on the days you are using it frequently. Once your starter is active and bubbly, it should be ready to use in the recipe! Have fun! ~Amy

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