November 2, 2016 - 7:47pm
Temperature to keep starter
what is too hot for a starter to be kept at if not in the fridge, it gets hot here I can keep in cupboard but still will be 30C plus some days unless we have the aircon on
Share
Temperature to keep starter
- Debram's blog
- Log in or register to post comments
- Printer-friendly version
Comments
If kept at that temperature. Every few hours. A strong well fed mature starter can double in 4-6 hours at a more normal room temperature. Keeping a mature starter at 30C you'll just be feeding it round the clock. Why would you wish to do this?
When I am starting a starter and I want to encourage yeast growth, I might keep the flour/water at a pancake batter consistency (100-125% hydration tho I never measure) at about 80-90F(26-30C) and stir several times a day until I get yeast activity.
If I have an established culture, I might refresh/feed/strengthen the culture by removing from the refrigerator and keeping it out for 2 days-discarding/feeding at those same temps (26-30C) two to 3 times a day and then using it on the 3rd day before putting it back in the refrig. I usually bake every 2-3 weeks. After this build/strengthen, I store the starter in the refrigerator because sometimes I bake every 6 weeks!.
If I am baking every few days,like during the holidays, I would keep it out at these room temps and it would be in constant use-removing some for baking (essentially a discard) , feeding, and being left to sit until the next day. Sometimes it requires another feeding-rises,falls,starts forming hootch. Hootch means HUNGER.
So if you want to control the growth, use the refrigerator and you can also use salt. In the tropics, salt is often added to a starter to control the growth and timing of a starter or preferment maturity. I know that it is done but I don't know how, so the search box is your friend.
So the answer to your question is....it depends.
Happy baking!
EDIT: Some additional,essential info. I believe the ideal temp for yeast development is 82F (28C) and the ideal temp for LAB (lactobacillus) is lower than that- 21-25C?? Google/search will also be your friend on that. It has been extensively discussed.