Hi, I live in India and it's summer here. Temperatures soar up to 45 C (113 F) pretty regularly. Also, since India is lacking the culture of baking sourdough, it would be very difficult to get a starter from a friend. The only option I have is to make my own starter. How would you suggest I go about it considering the extremely hot temperatures? Shall I start it off in a refrigerator and be patient with the growth of the yeast rather than leaving it at the 113 degree room temperature and risking the growth of mold and unwanted, probably harmful microorganisms? Thanks! P.S. The post was very informative and the images should help a lot by acting as a reference.

• Reply