I'm thinking of making a CLAS based loaf and want to make sure my equipment can handle it. It looks like CLAS should be fermented at about 40 Celsius but is that correct? I'm asking because I think I saw 60 Celsius mentioned somewhere but it could be just my brain playing tricks on me since I can't find it. So, can anyone confirm what's the maximum temperature for CLAS?
is fine. 60 °C? No-no ☠️☠️☠️ That's more for thermophilic starters, if I remember right.
Yippee
should be able to handle it. Great! Thanks!