July 4, 2010 - 5:06am
baking in summer
Morning everyone, I'd like to know if making a sourdough starter from scratch with high temps (let's say above 30) involves something special...in three weeks I leave to Italy for a month and do not feel very confident about taking a portion of my dry sourdough around different airports..Any suggestion? Happy baking from Quito. Paolo
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I made my usual buttermilk sourdough bread the other day, temp around 28C, and it rose beautifully. From what I've read, sourdough responds very well to temps over 30C.
ciao paolo
I'm writing to you from Milano where temperature can go now up to 100F-104F in daytime.I still bake- the proofing times are shorter. If I use a mature mother, I mix the dough and let it rise for 2/2.30 hours at room temperature, folding every hour. I shape it and then I refrigerate it straight away. Next day I bake the loaf immediately, scoring it first and putting it in a cold oven.
if u start yr starter from scratch you must feed it more regularly.
Just out of curiosity, for the last few weeks I have been feeding my starter (left at room temperature) in the mornings and in the evenings (a 100% hydr. starter using 10g old starter each time and feeding it with 50g each flour and water each). By using such tiny quantities I was able to refresh it often, without wasting a lot of flour.
The loaves worked fine. ciao. stefano