I am a beginner sourdough baker and self taught off the internet so not sure what is necessary in my sourdough baking steps. After I mix my dough and let it rest, I have always done 2 or 3 stretch and folds. I noticed in your sourdough videos @Sandra Brenes you go right into shaping after dough has risen 4 or so hours. Is stretch & folds necessary? Thanks!

Here's a video explaining what happens at 4, 6, 8, 12, 24, 36 & 72 hours in the fermentation process. How long do you ferment your dough?

Baby it is cold out! Everything is different when the temperature and humidity drops. My baking "sweet spot" happens in October /Early November, then I find myself needing to make some adjustments to my process due to the dry, cold air. Here are some things that I do a bit differently in the colder months: 1. A colder kitchen means longer rise time. I allow another hour or two to let my starter and dough rise. Give yourself time to adjust to changes. 2. Add steam when you bake, in my method I let my dough/bread tell me if it needs steam. If there is already a lot of moisture in the air/dough, I usually don't add steam, but December comes along, and I add some steam while baking to help my dough expand as it should. I think we all could benefit from a good steam! 3. Create a more ideal warmer environment. I usually make my dough/feed my starter around the time that I make dinner. Most days, that is the warmest my kitchen will be. So that helps kick start my dough in the colder environment. Plus, my dough/starter usually have doubled by the time I head to bed. What are some things you have noticed to be different in your process since it has gotten colder? What adjustments did you make?