I found a recipe to make my own wild yeast sourdough starter. The process recommends placing my water/flour mixture under a bush or tree outside at a minimum 70F degree temperature. I live in Florida so the temp issue should not be a problem. I have two questions for you. Will it make a difference fermenting my starter outside or on top of my refrigerator? Are you familiar with the theory that fermented/sourdough bread is more easily digested by those with gluten intolerance? Thank you in advance for your help! I am so excited to start making my bread!

• Reply