Re: Switching to sourdough completely, need supporrt to get going

I would recommend you invest in a proofing box if you don’t already have one.  Some people on the forum I believe have posted images of DIY boxes if you don’t want to purchase one.  I have the Brod and Taylor folding proofer that I just leave set up in place on an out of the way wire rack in my kitchen.  In my experience, I find it dramatically increased the consistency of my workflow (my initial proof is at 85F before I move the dough to the fridge, a temperature I would not be able to consistently achieve otherwise), and I also use it when I refresh my cultures to keep them at a consistent temperature.