I am not a lab scientist. Sourdough is lab science. I failed at dozens of attempts to raise a sourdough starter last summer, and I’ve overcome that early frustration just in time to launch my new starter into the teeth of winter. Since most sourdough starter recipes seem to require a consistently warm temperature (about 85 degrees), this is not ideal. My previous failures were with this recipe, so this time around I’m going to give this one a shot. Technically though, this effort is merely inspired by that recipe, since contra his suggestions I’m using plain bleached white flour. Instead of using a ceramic or glass crock as suggested, I’m using Tupperware. And I’m solving the temperature problem with my oven light. Not sure where that leaves this project’s carbon footprint.