When it comes to sourdough baking, understanding the ideal temperature to proof/ferment your dough can be a bit of a challenge. Especially when you are trying to use temperature to give you predictable, consistent results.
Why Does Proofing Temperature Affect the Flavor of Sourdough?
The different bacteria and yeast found in sourdough starter will have different ‘optimal’ temperatures in which they ferment best. When yeasts are fermenting efficiently, they produce very little byproduct.