Warm Temperature Sourdough Process
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Warm temperature sourdough process

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12K views · 1.1K reactions | Tomorrow is the first day of Spring which means warmer weather and faster fermentation times (yay!). Here is a sample Sourdough Schedule for the warmer spring and summer…
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☀️ The first summer of my sourdough journey was a disaster. Everything was over proofed. My dough was always sticky. And nothing turned out right. Eventually I took the time to understand how sourdough actually worked and my frustrations went away. Now I’m able to make adjustments based on my schedule, the temperature and how my dough is developing. I want you to be able to do the same. So here are a few tips for making sourdough when the weather is hot and humid. 1. Use a higher ratio ...
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This pin shows different ways to keep your sourdough starter warm. There are two images: one of a sourdough starter on a heating pad, and another of sourdough in fabric by a window. Use these simple tips to help you make great sourdough bread.
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33K views · 1K likes | Made in Motherhood | Samantha Citro on Instagram: "Ever since I learned how to temp my dough I want everyone to know about it! What is dough temping? Don’t worry, it sounds intimidating but it’s actually super easy. Dough temping is the practice of recording the temperature of your dough with a kitchen thermometer right after mixing to determine how long to bulk ferment for. I’ve put together a chart with dough temps and bulk fermentation times that you can refer to after temping your dough. So if you would like to start just head to the link in my bio to snag the download. It’s such an easy practice and it’s worked so well for me. My loaves are coming out prettier than ever. Happy baking you guys! Tag me and share your results if you try it! #sourdough #sourdou Sourdough Temping Guide, Sourdough Time Chart, Bulk Fermentation Chart, Sourdough Bulk Fermentation Chart, How Long To Bulk Ferment Sourdough, Temperature Chart, Kitchen Thermometer, Fermenting, Sourdough Bread
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Would you believe me if I said it was all at room temperature? 🥶 The only reason this isn’t a sticky puddle of over proofed dough is because the dough temperature is cold. I mixed up this basic sourdough bread recipe (available on breadandhappiness.com) at 5pm using COLD water and didn’t shape it until noon the next day. I knew that I would be leaving it at room temperature (60-65F) overnight to ferment so I wanted to keep the dough temperature low so it would ferment slowly. Once you u...
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