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Fermenting in cold weather

bread_pita's picture
bread_pita

Fermenting in cold weather

Hi!

In 10°C (night) - 20°C (daytime) temperature, how long does a 50% WW / 50% AP 80% hydration starter take to peak ?

 

I'm conducting an experiment at the moment to understand the behavior in colder temperatures.  Today, at 8am, I fed a small batch of starter and have been keeping tabs on the fermentation).  The second mark from bottom to top was recorded at 8pm, 12 hours after the start of the experiment.  The third was at 10pm and the fourth at midnight.  I just took a sniff and it still has a fruity smell to it which I reckon is a sign that it still has some food to go.

 

Is this time length normal ?  The weather forecast says that it should remain stable during the week.  How does this change BF and proofing ?  Is there such a thing as a 24 hour BF at room temperature ?

Thanks for the input!

Mini Oven's picture
Mini Oven

to food?   In colder temperatures the ratio of starter goes up because it takes longer.  You've noted the type of flour food but didn't tell us the amount of starter used in the inoculation.    Minus 20°C daytime?  (Lol)  :)    

Be sure in your experiment to mention the amount of starter and flour food along with the hydration.  I have notices that in winter climates, on the counter starters are often a high hydration, 200% is not uncommon and to use more starter and less water in the dough.   Often the starter is the only liquid in the dough.  That is when you have a gallon jar of starter brewing continuously.  Take out what you need and replace with water and flour.  

With the above experiment it wouldn't surprise me if it took two days to peak.  :)  Bread at the same % of starter to flour and same hydration will also take a long time to bulk rise.   

bread_pita's picture
bread_pita

Sorry, Mini Oven!  20% starter with same proportion of flour and hydration.

 

At 7:37am, it had a sour smell to it.  Last time I checked was around 10:30 and it didn't grow anything compared to the early morning check.

 

Mini Oven, how long would you estimate a 200% hydration take to peak ?

 

Thank you!

Mini Oven's picture
Mini Oven

I'm rusty on my estimates but you might try instead of a 20% feeding, take some of the ready to use starter and give equal weight feedings of flour,  keeping the water the same or doubling the water weight. for higher hydration.  

Might also try feeding with half the starter weight staying with your accustomed hydration.

For a 200% hydr. starter,  See how long it takes for effervescence  and to smell right (the culture will more than likely not rise much if at all) and then use some in baking to test it.  You will want to slosh the jar around to circulate things now and again.

Other things you can do to speed up the starter in cold temps...   Try using warm water when feeding the starter/making the bread dough.   Feed just before or at the beginning of the warm part of the day.  Tuck your starter into your pocket for part of the day if possible.  Body heat is free.   The room with the water boiler tends to be warmer too.  or various cupboards neat the refrigerator.  

bread_pita's picture
bread_pita

My starter peaked somewhere around 38 hours.  Interesting.

 

MO, when it comes to judging if the starter is ready for use, is visual peaking reliable ?  Usually when my starter peaks, the smell resembles vinegar, but I prefer the taste to be mild so usually I use it before peaking.

 

I think I'll try the 50% starter experiment now.