Hi Kristen, that was smart thinking realizing that your starter would benefit from a little warmer environment! I'm glad to hear that it's rising nicely now. I wouldn't worry too much if you don't detect a sour aroma. It sounds like your starter is doing what it's supposed to do, and if you've been feeding it for at least 10 days, it's probably time to start baking with it. We've found that maintaining a healthy starter means nurturing an environment that promotes a balance of both yeast and lactic acid bacteria, and that flavor development is best tackled during the dough phase. If you're looking for more sour flavor in your bread, look for recipes that call for overnight refrigeration of the dough, and a small percentage of whole grain flour (particularly rye flour), both of which can enhance sour flavor. Our Pain Au Levain recipe provides both these opportunities for developing more sour flavor. For more information on how to refrigerate the shaped loaf overnight and other sourdough techniques, you may enjoy our Artisan Sourdough Bread Tips series of blogs. Barb

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