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re: Making Artisanal Bread
Posted on 6/27/20 at 10:26 am to hungryone
Posted on 6/27/20 at 10:26 am to hungryone
So I went with the levain recipe from FWSY. After reading, some of his dough quantity is coming from the levain. Anyway, for my water temp, one of the variables in the formula is ambient temp or room temp. My house is around 70 degrees, but I have an AV closet that I use for feeding my starters which rests around 80-81 degrees. So when I do my bulk ferment, is it better to be on the warmer side (80), or the cooler side (70).
I’m assuming my fermentation will take off a bit quicker in higher temps, similar to ale yeasts.
I’m assuming my fermentation will take off a bit quicker in higher temps, similar to ale yeasts.
1
Posted on 6/27/20 at 12:30 pm to BugAC
Warmer vs cooler will impact rising time (quickness as you mention),:but more importantly will impact flavor. Cooler environment starters tend to be sourer, with the lower temps favoring acetobacillus secondary colonies in the culture. Warmer temps mean a less sour starter, but it can be very very quick to mature and then fade....so you may need to feed it more often or adjust your feeding schedule so it is optimum when you want to use it.
I think it’s FSWY that includes a recipe for a “hot” starter that is kept quite warm....like on the back of the stove? I’ll go look and see if I can find the source for the warm temp starter.
I think it’s FSWY that includes a recipe for a “hot” starter that is kept quite warm....like on the back of the stove? I’ll go look and see if I can find the source for the warm temp starter.
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