I love making sauerkraut. I've almost always got a batch actively fermenting and another in the fridge, ready to eat. It's a project that can take a week or two, almost entirely hands-off once the veggies are cut and salted. To keep the active batch happy 'it likes hanging around between 65 and 70 degrees Fahrenheit'I typically I keep it near the slider by my desk on the shady side of the room, closer to the glass if it needs to be cooler, a little farther away if it's cold out. Making sourdough bread, however, is a much more complicated process that involves different stages of fermentation that tend to like it hot. When you're starting a new batch of starter'the yeasty mixture that gives the loaf the bubbles to rise and the tang to light up your taste buds'it likes temperatures in the mid to high 70s to low 80s, what's affectionately known as the Goldilocks zone, not too hot and not too cool. Temperature control is key for the sourdough making process, and a group of new, recent,...
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