In Dan Lepard's forum overnight jakelly asked
For years we have made a sourdough bread using starter that was created in a warm cupboard, and bread dough raised in a similarrly warm place -- probably around 35 to 40 degrees Celsius. It yields a good enough bread, but never with the acid bite of the best sourdough-dough, and with rather small air bubbles.
I have just come across a reference recommending much lower temperatures, even around 15 Celsius, which would be a bit difficult here in Queensland.
Can readers advise whether we should cease the warm cupboard preparation of the starter and rising of the dough, in favour of the coolest environment that we can arrange?
Jack Lang (doyen of British home sourdough baking) has always advocated strongly that temperatures should be kept at 30C for maximum sourdough activity. (see [url]http://www.danlepard.com/forum/viewtopic.php?t=5[/url])
I have been thinking about temperature again, but from the other point of view, because as the weather starts to get a little cooler here (in Melbourne) my dough takes a lot longer to do anything. Houses here (including my house) are unheated, and I don't have the luxury of a heater cupboard or similar. Temperatures in the kitchen are often in the teens during the day, and around 10C overnight (in spring, it will get colder in winter). What do other people do to keep their leaven or dough warm in cool weather?
Do any bakers from the warmer parts of Australia have any other suggestions for jakelly?