Hi, Janice! We've found that creating a starter indoors works very well and haven't tried placing the starter outside during the creation phase. You could certainly try keeping your starter outside but keep in mind that if it is too warm the starter will ferment very quickly. We would also suggest that you make sure there is a good lid on your starter to keep any unwanted debris or unexpected guests out. While we have heard that school of thought on gluten intolerant folks being able to eat sourdough, we aren't dieticians so we would suggest talking to your doctor or nutritionist to see if that would work for your diet or needs. We hope this helps! Happy baking! Morgan@KAF

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