Bread-Bakers v107.n008.3

Hi Jim,

Yes, I think you are onto something. At the bread school I treated 
myself to (San Francisco Baking Institute) they taught us to keep our 
starter at room temperature and feed it optimally 3 times/day. (Two 
will do, one isn't so great.) Maintain your hydration ratio with each 
feeding. And the optimal ratio of old starter to new flour + water 
will depend on the frequency of feedings and the hydration.

They also taught us to ferment sourdough at 76-78 degrees F 
(non-sourdough at 74-76).

Allen
Home baker
San Francisco