Moved to Florida - Starter Rises fully in less than 2 hours
So I recently moved to Central Florida on the Atlantic coast. I've also been baking a lot more since I'm afforded more time off with my new job. I have a good problem I suppose - my starter is tripling or so in a little less than 2 hours. I've been keeping the thermostat on about 78 lately - which feels quite comfortable to me (Although that sounds to me like it would be too warm). My routine is to refresh about half of a cup of starer with half of a cup of water and about a cup of flour (2/3 bread flour, 1/6 whole wheat, 1/6 rye). I bake once a week. I keep the starter in the fridge when not in use. I take it out the day before baking and refresh once or twice before baking and once or twice after baking. I used this routine before I moved to Florida as well.
I guess my question is this: is the 78F temperature just in the sweet spot for yeast development and that's why my starter is going so fast? In addition, Is there any real downside to this?
Thanks in advance for the help.
77 dF is the recommended best fermentation temperature for sourdough. 83.4 dF is the center for yeast fermentation. Lower temps favor Lactic Acid Bacteria while slightly higher favor wild yeasts. Your water may also make a difference in the fermentation rate.
Trop Storm Colin is coming from the Gulf and while you may be south of where it hits the east coast after sweeping across Florida, there will be storms and rain!
I recently moved to the Clearwater area (west coast) and I noticed a great difference in how my starter behaved and how the bread baked. The water by me is full of minerals but also very chlorinated. I have used a bottle of spring water to refresh my starter. Also, when you keep your house at 78, the reason you feel comfortable is that you are pulling the humidity out of the house. Keep that in mind because your dough will tend to dry out and skin over when it proofs or bulk ferments. Keep it covered-big plastic bag, box with a cup of hot water, microwave with a cup of hot water.-all good "proofing boxes". Use a cup of ice in the proofing box if the house is too warm. I tend to use cold water in order to keep the dough colder, also.
I discovered that ovens are very different and really affect the outcome of a loaf. Keep that in mind at a new place.Oh, how I long for my 35 yr old oven from the previous house. My current 2 yr old stove has huge temp swings so I am still trying to get it adjusted to produce a successful loaf (by MY standards). It took me a while figure out its problem and we haven't been here that long.
Have fun and stay dry today!
Yes - hurricanes and tropical storms had me a little anxious about the move...It looks like I am only going to get some rain on the East coast.
I am in a temporary rental (close on new house in July) and my oven is terrible. I'm hoping the new house's oven works better.
Thanks for the tips about proofing. I'll get accustomed to it down here sooner or later.