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Ideal Starter Temperature

Bored Baguette's picture
Bored Baguette

Ideal Starter Temperature

I'm new to bread making... Like I just started this week. I want to make some sourdough bread from scratch, and I've been reading up on it. Everywhere I've looked has said I should keep it at a higher temperature, around 80 or 90 degrees. I was wondering if anyone had any tips or ideas for maintaining that temperature without a proofing box. Or is ok to ferment the starter at room temperature?

 

Edit - I made my first starter... and I think it's working well at room temperature! In only a few hours it has roughly doubled in size. I'm a little confused, however. Most placed I'm going off of say to wait for 4-7 days or until it starts bubbling. Another indicators is meant to be "a good sour odor". I've already experienced both of these in the first day. Is this normal, or should I be looking for something more severe? I'm very confused...

ciabatta's picture
ciabatta

Starting off a new culture, it helps to have a warmer spot for it. I think above 75F is fine.  There are recommendations to put it on top of a fridge, or idk, next to your wifi router, where there's a bit of heat.  it will help your starter come along faster.  I dont know if you want it above 90F though. 

Once the starter is established, the temp is just a function along with time on when your culture is mature and how often you have to feed it. the warmer it is the faster it matures and sooner you have to feed it. 

Be patient. it takes some time to get a good culture going. you may see good activity, slow down, and eventually good activity again.

Good Luck!

-James

Bored Baguette's picture
Bored Baguette

Thanks for the advice, it was extremely helpful!

phaz's picture
phaz

Those temps would be considered the ideal range for our little friends. You can go lower but as temps go down, so does activity. Below around 55F things can get out of balance over time in a starter so beware too cool. Yes you can ferment at room temps. The problem I have with that is if fermentation time is too short, you won't get good gluten development (a fair amount of kneading would take care of that). Never used a proofing box of any kind so can't help with that, but I'm sure you'll get a lot of replies with good suggestions. There have been many creative ideas on this. Enjoy!

pmccool's picture
pmccool

These are often really stinky, too. 

The next phase shows no visible activity.  Many people think the starter has died but, no, it’s just a different group of bacteria at work. 

The third phase is when the yeast kick in.  That’s when you get the yeasty/beery/winey/fruity odors from the starter.  You also see more bubbles again, but not usually the frothy activity of the first phase. 

Paul