The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Ambient Temp

nolnacsm's picture

Ambient Temp

I am new.  I keep my start in my kitchen for nearly 2 years now, and my house is at a very constant 68 degrees year round.  I know this affects the activity of the yeast considerably, and also the bread-making process.

Is there a way to calculate how much longer my starter needs to mature and how the bulk rise should be affected? 

gavinc's picture

I use this Sourdough Fermentation Prediction chart. Our temperatures are all over the place, so I find this very useful.


headupinclouds's picture

You could also try the spreadsheet in this post that was put together by bwraith.