"Randall Nortman" > wrote in message

> [ ... ]

> It makes some sense -- you would of course end up with organisms that
> are adapted to refrigerator temperatures, so there would be no
> concerns about your starter culture getting out of whack from being
> stored in the refrigerator ...

Most people store their starters in the fridge for the reason that
microorganisms grow more slowly there, and do not need frequent
feeding therefore. It has been frequently observed that dough will rise
in the fridge, if for no other reason that it takes a while for it to cool
down.

But if you should succeed to get a cold-working fast-rising leavener,
make sure you get a patent so you can sell it to the eskimos. After
that, there is the problem of low-temperature baking, of general
interest in a fuel-deficient world.

--
Dicky