I just received my live sourdough starter, and unfortunately it sat in an almost 100* mailbox during much of the day until I was able to retrieve it. I’m at hour 8 after an initial feed with filtered room-temp water and bread flour and it hasn’t begun to bubble at all. My house is at about 76*. Should I just keep waiting? Did I kill it already!?!
Hi Heather. Extreme temps will certainly stress the starter. Whether it’s actually deceased or not remains to be seen. Continue the feeding schedule and give it til the end of tomorrow (Tues). If still no signs of life, send us an email with your order number and we’ll get another in the mail. Ideally you’ll be able to retrieve it from the mailbox shortly after delivery.
It has revived! Thank you for the council and kind offer! Excited to bake 
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