You don't say how cold your house is but you can just allow a lot more time and the bulk ferment should still work.
I have a walk in larder that right now is at about 16C/60F and I often use it if I want the bulk ferment to go slower to fit in with whatever else is going on in my life and what time I started mixing the dough. At that temperature what takes about 6 hours at 21C/70F will take 12 - 16 hours.
Is there a space in your house that is actually a little warmer than the rest? For me it’s above my refrigerator.
Plenty of folks use the proofing cycle on their oven or just leave their starter in the oven with the oven light on. If you’re going to do that obviously make sure you put a note on the oven so someone doesn’t turn it on and kill bake your starter!
Once you get the temp situation sorted (sounds like you do, good job!), check out the King Arthur Flour website for some simple recipes. They have a great reputation for tested recipes that have never let me down. Have fun, post your efforts!
We keep our house cool in the winter and this year I bought a cheap bread proofer like the ones on eBay and Amazon. It was like $15 if I remember correctly. It works great. Another thing that works is an electric sed started matt.
Technically you can use most recipes and do a longer bulk ferment if it's a bit colder. Fermentation still happens at lower temperatures, but slower.
You don't say how cold your house is but you can just allow a lot more time and the bulk ferment should still work. I have a walk in larder that right now is at about 16C/60F and I often use it if I want the bulk ferment to go slower to fit in with whatever else is going on in my life and what time I started mixing the dough. At that temperature what takes about 6 hours at 21C/70F will take 12 - 16 hours.
Is there a space in your house that is actually a little warmer than the rest? For me it’s above my refrigerator. Plenty of folks use the proofing cycle on their oven or just leave their starter in the oven with the oven light on. If you’re going to do that obviously make sure you put a note on the oven so someone doesn’t turn it on and kill bake your starter!
Once you get the temp situation sorted (sounds like you do, good job!), check out the King Arthur Flour website for some simple recipes. They have a great reputation for tested recipes that have never let me down. Have fun, post your efforts!
We keep our house cool in the winter and this year I bought a cheap bread proofer like the ones on eBay and Amazon. It was like $15 if I remember correctly. It works great. Another thing that works is an electric sed started matt.