Barb at King Arthur

October 8, 2023 at 1:09pm

In reply to by Emma (not verified)

Hi Emma, it's a little warmer than I would normally keep my fully developed sourdough starter, which generally does fine at cooler room temperatures (68-70°F), but if you need your starter to ferment a little faster, it could certainly be used to speed up the ripening process. 

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