We’re officially in the put your sourdough starter by the fire season & I know I’m not alone here! Because when the kitchen drops to 60°, the starter goes on strike. Nothing wrong with a little bit of improvising! 🥖 Cold slows fermentation 🥖 Sourdough yeast and bacteria thrive around 70–80°F. When your kitchen drops into the low 60s (or below), fermentation slows way down or stalls completely. 🥖 this can prevent a sluggish or flat starter 🥖 A cold starter won’t bubble, rise, or smell right.