The room temperature has dropped to about 15 degrees and I am struggling with my starter. At first I thought it had given up the ghost as there was no movement for about 8 hours. Then it would start to rise and reach it's peak at about 22 hours. This is happening every day now that the temperature has dropped.
As my loaves are not nearly as good as in summer, I am wondering if the breadmaking should also be taking alot longer during the fermentation period. Instead of folding every half hour, perhaps I should be folding every hour?
Would love some feedback!