Gord wrote:

If I turn on my oven light and open the door slightly, the temp inside
hits 85 degrees exactly, but I don't like leaving the oven door open
as I have a little daughter running around the house all day, and I
don't think it's safe. If I close the oven door with the light on, the
temp goes above 110 degrees.

If you grow your starter at higher temps ( 90 F) for longer time -
maybe couple of days (or do the fridge, grow at high temp, fridge again
thing in an equivalent manner), the yeasts will get diminished and you
will eventually end up with a different starter smell, lesser rise but
great tasting bread. I have not done this with white flour starters,
only with rye but there is no reason for that to be different.

See, growing starter and fermenting dough are two different things -
with growing a starter you'll need to be more careful, since you go on
using it and the ratio of the organisms matters, with fermenting dough
it does not matter so much because it gets eaten.

Samartha

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