The Fresh Loaf

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will weather affect countertop starter?

October 17, 2010 - 3:49pm -- Experimental Baker

i recently moved to a cooler location and fall has set in.  i know that putting the starter in the fridge will cause it to retard, but i use it constantly, and i dont want to retard it if i can help it, but with this weather...


my question is this: what is the degree to which colder (60 to 70 and hopefully no colder *burrr*) degree weather affects the effectiveness/yeast growth of the starter, and how will this affect bread when i go to make it?  is there something i should change or alter due to weather?

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