Low Temp Limit for Wild Yeast?
Hamelman says on p 355:
According to Professor Raymond Calvel, "To maintain the viability of the culture, it is necessary to ensure that the temperature of the refrigeration chamber says between 8 and 10 degrees C (46.4 and 50 degrees) whenever the chef is retarded for periods of 48 hours or more. At lower temperatures, part of the flora of the culture may be destroyed....Master Montreal baker James MacGuire adds, "Below 8 degrees C, it is usual for wild yeasts in the culture to be destoryed, while the acetic acid bacteria will continue to thrive.
I keep my refrigerator COLD...the thermometer I have in a warmer part of the fridge says 2 degrees C, maybe 36 degrees F. I'm wondering if this is killing the wild yeast in my sourdough. After I put the loafs into the fridge to proof over night, they never seem to rise again. My commercial yeast products seem to do ok. My mother starter also seems to live, although it doesn't seem as vigorous as it was a few weeks ago.