July 7, 2011 - 9:46am
starter in hot weather
I know this is beneath the level of expertise of most of you seasoned bakers, but here goes . . .
So, I'm just about to take the plunge and mix up my very first starter. But, it's pretty hot here, and almost everywhere I read that the temp should be in the upper 60s to low 70s. I fear that my house has been getting somewhat hotter than that during the day (probably low 80s). Should I put the starter in the fridge and just be patient, or leave it on the counter and watch it bubble the first day, or secret option number 3: Wait until December.
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Since I'm not a seasoned baker compared to most of the rest here, I'll reply. *wink* I do live in a house without AC, and I keep sourdough cultures, so I guess I have some experience if not expertise.
Leave it on the counter and let it bubble. You might have to feed it every 12 hours instead of every 24, that's all.
Don't put it in the fridge until it is going good. It all goes very slowly at 40 degrees F, and if your fridge actually goes down closer to freezing in the summertime, as one of ours did, it will halt everything.
For heaven's sake, don't wait until December. December has its own set of problems, such as finding a warm place in the house. Besides, you want to do this now, right? Not six months from now. *grin*
Got an ice chest, ice cubes, ice water in the refresh?
Jim
I know someone that kept her starter under the sink. It is a few degrees cooler at floor level and that way no one tripped on it. A basement or basement stairs works well. you get your exercise going up and down so you can eat more bread. :)
You can also use cooler water when feeding to help chill it down a bit-or keep the flour in the refrigerator.
Pure genius! . . . Although, knowing me, I'll put it in the basement, and forget about it!!
I don't expect that you'll have difficulty. My kitchen won't see the low 80's between now and late September or October. As others have noted, you may want to take advantage of the relatively cooler areas of your house. I would expect the progression of bacteria & yeast to move a bit faster, but some would consider that a bonus - most instructions will tell you what to look for at each stage, so just ignore the clock/calendar and observe gas production & smell. A few weeks ago, I inadvertently had the early stages of bacteria/sourness/foaminess going in a soaker after 12 hours in the low 90's.
I would strongly suggest unsweetened pineapple juice instead of water and... when the flour & juice is all mixed up and covered... should it get above 85°F or warmer... wrap a wet wrung out towel around it loosely to keep it cool. The evaporating water will cool down the starter underneath by a few degrees.
Got a tile floor anywhere in the house? The temperature of the tile will be considerably cooler than any other surface and, as I discovered, is a great place to stash a starter (in a covered container) on warm/hot summer days.
The idea about the basement is excellent, as is Mini's suggestion to follow the pineapple juice route.
Truthfully, you can't forget about a starter once you start down that path, no matter where it's kept. It's a living entity that requires commitment and attention to keep it productive. Good luck!