My kitchen is very warm/cold. How will temperature affect my sourdough fermentation and what adjustments should I make?

Question

How does a very warm or cold kitchen affect sourdough fermentation? Learn what adjustments you should make to your process based on the temperature.

Answer 1

Temperature significantly impacts sourdough fermentation; warmer temperatures accelerate it, while colder temperatures slow it down. Adjust fermentation time accordingly: shorten it in warmer environments and lengthen it in colder ones.

Detailed Explanation:

Sourdough fermentation relies on the activity of wild yeasts and bacteria. These microorganisms thrive within a specific temperature range, typically between 70°F and 80°F (21°C and 27°C). When the ambient temperature deviates from this range, the fermentation process is affected.

Warmer Temperatures (Above 80°F/27°C):

Higher temperatures accelerate the metabolic activity of the yeast and bacteria. This leads to a faster rise, increased acidity, and potentially an over-proofed dough. The dough might become slack, sticky, and develop an overly sour flavor. To compensate:

1. Reduce the amount of starter used.

2. Shorten the bulk fermentation time.

3. Use cooler water when mixing the dough.

4. Consider refrigerating the dough during bulk fermentation to slow it down.

Colder Temperatures (Below 70°F/21°C):

Lower temperatures slow down the metabolic activity of the yeast and bacteria. This results in a slower rise, less acidity, and potentially an under-proofed dough. The dough might be dense and lack flavor. To compensate:

1. Increase the amount of starter used.

2. Lengthen the bulk fermentation time.

3. Use warmer water when mixing the dough.

4. Find a warmer spot in your house for fermentation, such as near a slightly warm oven (not on top!).

Pro Tip:

Use a dough thermometer to monitor the internal temperature of your dough during bulk fermentation. This provides a more accurate indication of fermentation progress than relying solely on time, especially when dealing with fluctuating ambient temperatures. Aim for a consistent dough temperature between 75-78°F (24-26°C) for optimal results, adjusting your fermentation environment as needed.