The Fresh Loaf

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Starter in winter months.

Cmykphotog's picture
Cmykphotog

Starter in winter months.

I know that colder temperatures slow down activity, we keep our house around 65-68F in the winter months. When I bulk ferment my my dough, I do it within my oven with the pilot light on, and I get around 82F in the winter. I could technically do my daily starter maintenance in, but it peaks too fast. So my question is if I do my daily starter maintenance at 65-68F, but get my FDT and bulk at 82F will my end result loaf be less active, than if I maintained my starter in warmer temperatures?

Cmykphotog's picture
Cmykphotog

Anyone?

Abe's picture
Abe (not verified)

Without fully understanding everything about the question... As long as each stage is left for however long it needs! then it'll be fine. Results like flavour will be affected but you'll get a loaf out of it.

DesigningWoman's picture
DesigningWoman

 

Maybe?

Abe's picture
Abe (not verified)

If that's the case my comment still works.

I think yeasts don't like too warm either or should I say a starter that's too warm will favour bacteria and produce a more sour dough (as a side note) and while 68F although will slow things down its hardly going to come to a standstill. I see no issue other than time and taste.