Hi Chef Jacob and everybody
I am in an arab country in this summer , and i plan to make sourdough bread .
So starting by making the starter . The problem in it is that the air temperature ranging between 37 and 42 Celsius and sometimes is higher .
Is this hot temperature will kill the yeast or i considered that this temp is a benefit for me to active faster the starter ?
If this temp is good , the time cycle will definitely change , please i want to know the Amendments in the starter ?
ex : i feed the starter every 6 or 8 hours or less ? the starter will take a few days to be active ? the bulk fermentation and the proofing stages in the bread dough will be quickly or what ?
