I usually keep my sourdough starter in kitchen probably around 20 degrees. Mostly I had a luck but sometimes I failed. I doubt some flour doesn't work ... no idea.
I'll be back to regular bread too as some people said they found yeast finally in our region! Flours are coming back too 😁
I just checked and it is about 25 degrees sitting in the window in the sun. I think the top of the refrigerator is about 18-20 degrees at this time of year - closing the polythene bag made a difference.
The fig water yeast worked well, though, didn't it? I might try that. One day.
Good to have yeast, experimenting is fun if you have time, but I am quite busy at the moment, lots to do at work and in the garden.
Yes, yeast water worked well. It produced sourdough bread, bagels, pizza ... and I'll try brioche soon like apsu did. It'll be a big challenge.
Take time for work & garden! Same for me for gardening. But come back any time to natural east baking 😁