The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Is summer a bad time to start a starter?

berryblondeboys's picture
berryblondeboys

Is summer a bad time to start a starter?

I am so excited about my new kitchen and finishing remodeling in our new house, that I want to dive in with a wonderful starter. Yet, they scare the dickens out of me. I have a recipe from Laurel's Bread book and NO WAY could I ever meet the temperature criteria - especially in summer. I've read Peter Reinharts' books and I find them extremely confusing (and I'm not dumb and I'm a pretty good cook and baker (though somewhat of a novice bread baker as I haven't strayed from traditional yeast bread).

 

So... here I am in the Baltimore area (Columbia, MD) and we are temporarily without AC (will have it back in a week) - just surviving on a portable one. And I'm contemplating a starter... better to wait till fall? And when I do start, What truly is the simplest to start, easiest to keep alive, and easist to deal with. I've looked here and seemed to have found a couple great, easy to understand ones, but I don't want to fail (again).

 

Thoughts?
Melissa

Yumarama's picture
Yumarama

I have no idea what the temps would be in your neck of the woods these days but if they're anything like they've been up here in southern Ontario (heat wave!), you don't want to start this without AC available. But generally your starter would be quite comfy in the 75ºF (23ºC) area.

Probably the easiest, simplest way (IMHO) to go is using Debra Wink's pineapple juice method. You can check out Debra Wink’s post here on TFL and my photo blog Step-By-Step series of that method. This is a 100% hydration starter and gets you a small amount - about a half cup which is easy to handle and doesn't cause as much "waste". The methods you mention seem to aim for production size amounts of much larger proportions.

Mini Oven also has described her method of starting a stiff starter, although I'm not sure how it would handle higher temps. Hopefully she can pop in and give you a heads up on that. 

And another reason to wait until the AC is going: it's just more comfortable for you. And that matters too.

berryblondeboys's picture
berryblondeboys

Yes, we are hot here. Today it was 103 degrees. We have a portable AC we bought when we found out how long we were going to have to wait for a new AC (we are  replacing both the furnace and AC)

 

We had a 'cool' wave last week and I made four loaves, but I want to try baking on the grill. I have a pizza que stone over aluminum frame. No baking inside in the summer unless we get one of those heat wave reprieves.

 

But, I do want to try my hand at the yummy artisan style breads, but yes, after the AC is functional. I hadn't seen your pictural before, so it's another one to add to the mix of, "which one should I try?"

 

Thanks and I look forward to more suggestions!

Melissa

008cats's picture
008cats (not verified)

I have found, and I think this is corroborated by Susan on WildYeastBlog.com, that the initial incubating period is fine at 80 F while you are growing your yeast. That could get you thru the current heat wave.

Alas, I too am in So. Ontario, with no air conditioning. I am using my root cellar for yeasts and dough, where it is holding a steady 68 F. I hope I can continue baking throughout this weather!

ppschaffer's picture
ppschaffer

Hi Melissa: here in Oklahoma City the temps are hovering around 100F most days.  1 Aug is our self-imposed date for turning on the air conditioning so it's pretty hot in the kitchen right now.  Adjustments (usually in feeding schedules) have to be made for existing temps--whether high or low.  Making starter can be simple or pretty complicated.  Here's a simple version: 3/4 cup of tap water at room temperature (presuming it is safe and tasty to drink; if not, bottled water at room temp) to one cup of flour OR, if you want to be technical, equal parts by weight of water and flour.  Whole rye flour is good.  Stir well.  Cover with cloth.  Check twice a day.  When (and if) bubbly and sour-aroma, feed as necessary with additional water/flour.  If it develops any "off" odors, toss and start again. "As necessary" here means in accordance with the temperature: if hot inside, more frequently (perhaps 2-4 x day) or, if cool, less frequently (perhaps 1 x day).  Anyway, good skill and luck!  Pete

Neo-Homesteading's picture
Neo-Homesteading

I started my starter in the fall months with milk and organic flour, however in my climate my house was around 65 degrees at the time and it was somewhat of a stressful start. I often have trouble with my dough not proofing very well most of the year. This past week my home was 65 degrees indoors and this week its around 85 (we do not have air conditioning either)

If you would really like to try it out soon I would recommend making a starter using raisin water (boil raisins in water and then use the drained off liquid) and flour. If you have a cooler area of the house thats relatively draft free store it there.

For example in my home I have "fermenting closets" that I use for home brewing, its fairly consistent in being a cooler temperature than other rooms of the house. If you have a digital temperature sensor place it around the house. (if you don't have one they sell little cheap ones for around $6 at home depot or wal-mart) Once you think you've found a good temperature keep it there for a day or so and check it in the morning and late at night. If its fairly consistent its perfect.