George Blower is a professional chef and regular contributor to SGI.

“Loaf tip #1. Find the place in your house where your sourdough is happiest in. Whether it’s for making your first starter, firing up your autolyse and levain, or bulk proving your loaf, finding the sweet spot of not too warm, not too cold and minimal drafts is crucial.

At Silo, where I used to work, we found the ideal dough temp to be 27c... but really anywhere with a little warmth is good. Airing cupboards; near a radiator; I’ve even taken my sourdough to bed with me... at the bedside table, much to my girlfriend’s joy...

Recently I’ve found my bathroom with the towel radiator on to be the ideal spot.”