I live in Florida. I’ve tried using the recipe for KAF’s sourdough starter a few years ago with lackluster results. I’m not sure if it’s my reverse osmosis water I use or the fact that I keep my house at 70 degrees. It’s getting warmer outside. Would you recommend placing it outside if it’s in a tightly closed mason jar during the day and in a turned off oven at night for the beginning stages? Any advice would be helpful. I’ve given up hope of your starter coming back in stock and have decided to try my hand at Making the recipe again. And no, I didn’t name it so maybe that was my issue the first time. Yes, I watched today. Thank you for your guidance.

• Reply