Best Temperature for Proofing Sourdough: Full Guide & How To
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.
What is the ideal temperature to ferment sourdough?
Ideally, your dough should be proofed in a draft free and humid area that will have a consistent temperature.
Why Does Temperature Matter When Proofing Sourdough?
The temperature in which you proof sourdough, not only affects how long you need to ferment it for, but it also affects how well the yeasts and bacteria consume the sugars and in which proportions.
The Benefits of Using a Properly Designed Bread Knife
A properly designed bread slicing knife will work far more efficiently, and give you slices that actually look like slices, and the integrity of the bread will stay intact.
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.
What is the Ideal Temperature for Proofing Sourdough?
For beginner sourdough bakers, who perhaps haven’t acquired a taste for ‘sour’ bread just yet, the ‘mild flavor temperature zone’ (21C – 24C) is a good temperature to opt for.
What Temperatures are Too Hot/Cold for Sourdough Fermentation?
Sourdough ferments well between 70F – 85F (21C – 30C), but it also has a pretty wide range of temperatures it can ferment in.
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