Hi all, I have just recently started a sourdough starter called Poppy, but I'm concerned about the temp she's kept at. Here in England it's very wet, windy and cool! I'm out all day and most evenings and so don't have the heating on most of the time, so often room temp is about 14 C. I have an airing cupboard but think this is going to be too warm! So, heading towards the point, Poppy smells as it should and bubbles nicely with a spongey top and when I feed her (every 24hrs removing some started everytime) she increases in size by about 25% only to then return to previous height - so nowhere near doubling in size. Is Poppy ok to use in a loaf, or is she not yet vigorous enough? I'm quite prepared to do some trial and error, but it would be nice for my first sourdough loaf to edible!
