Greg Horne wrote:
> Thanks. I will try manipulating the temperature some.
>
> So far, I .. I actually got
> better activity at 65F which kind of surprised me. I thought warmer
> temperatuers would speed up the activity.
> Greg
>

Hi Greg,

Take care when making conclusion based on one batch of dough. So many
different things can affect how the starter and dough work. The more
starter you use the more it is important what you've done to that
starter previously. Without doing side by side tests it's very
difficult and often misleading to draw conclusions. Make it an
observation you plan to build on.

Good luck
Jim