June 29, 2010 - 4:31pm
Maintaining starter at high temperature
I created a starter about a week ago and it seems to be doing just fine.
Over here the temperature in summer can go all the way to 40c (104F). Do I need to take special care of starter?
Venkatesh K
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Here are some guidelines for temperature. I suggest you find a means of keeping your starter at or below 80°F. Between bakings you can store the starter in the refrigerator and then refresh it when you are ready to make your dough.
Lactobacteria and (Saccharomyces exiguus) yeast are sensitive to the temperature of their environment. At 81°F (27°C) the metabolic rate of yeast is at a maximum. At about 91°F (91°C) the rate of the lactobacteria growth is at a maximum. Above 97°F (36°C), the yeast dies, and above 106°F (41°C) the lactobacilli die. Below 40°F both have very little activity, but they are not killed. In fact, the yeast and the bacteria may be frozen without killing them. For the most rapid rise, ferment the starter and the ultimate dough at about 80°F (27°C). For a more acid dough, ferment at a higher temperature, below 88°F (31°C) and for a longer time. For a less acid dough, ferment at about 75°F and for an extended time. Also starters with high hydration, as are the ones that I use, are less tart, acidic, than those with low percent hydration, say 75%.
I am exploring ways to keep the starter cool without refrigeration as I would like to use starter daily. I am considering using clay pot based natural cooling. It is supposed to keep the temperature inside the storage pot 15C below ambient.
Venkatesh K
crock (earthenware glazed half gallon size) which is what my mother used for years for starter. It sits on the counter with a small glass lid on (the original lid of course is long gone and fortunately someone broke a small casserole dish which the lid just fits the crock.
It is cool to the touch, the starter is fine, and some days the temps in my kitchen are well over 30C which is common for here in summer, some years its been closer to 40 in the kitchen, and that is with all the doors and windows open and fans going full blast.
The easiest way to use the starter daily, is to make a coffee cake, or pancakes daily, that way the starter is being used every day, replenished every day and is happy. If you want to bake bread (a killer option in heat unless you have an outdoor oven) then I would simply either not make the regular item, or feed the starter a bit more than usual when I made my item the day before, so that I would have enough starter to use for both without running me out of mother!
I make the starter with a one to one, one cup of flour to 1 cup of water, and it seems to work fine.
I remember my mother saying that my grandfather kept his starter in a stone ware jug, which had a cork for the stopper, he was a freighter with horse and teams of mules in the late 100's in the Western USA, and took his starter with him on all his trips, so he would have used a very liquid starter in order to get it out of the jug.
The point being that the stoneware keeps it a more even temp and works as a sort of fridge in higher temps, so a clay vessel would work as well that being what the crock is really.
I was too busy with my day job and could not reply.
Thanks for the suggestion. I was thinking on same lines. I am going to get a terracotta cooler this weekend.
Venkatesh K