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Desired proofer temperatures can range from 20 to 45 °C (70 to 115 °F); cooler temperatures are achieved in a dough retarder, see below. Commercial bakers typically use large, temperature- and humidity-controlled proofers, whereas home bakers employ a variety of methods to create a warm, humid environment for dough rising.
The sponge's fermentation time depends on its temperature and that of the surrounding area, the ingredients used, and the percentage amount of yeast. It ferments in a humid environment at 74–78 °F (23–26 °C), where it may rise and expand to 4-5 times its original volume, when it falls it has reached 66-70% of its allotted time.
Sourdough baking requires minimal equipment and simple ingredients – flour, salt, and water – but invites practice. [19] Purism is a part of the appeal. As described by one enthusiast, "If you take flour, water, (wild) yeast and salt, and play around with time and temperature, what comes out of the oven is something utterly transformed."
Cooler-than-room or refrigeration temperatures decelerate growth and increase the time interval, [18] while slightly warmer temperatures accelerate growth and decrease the time interval. Too warm a temperature slows growth, while even higher temperatures will kill the yeast. Death of the yeast cells occur in the range of 50–60 °C (122–140 ...
It is named after San Francisco, where sourdough was found to contain the variety, though it is dominant in Type I sourdoughs globally. [2] [3] In fact, F. sanfranciscensis has been used in sourdough breads for thousands of years, and is used in 3 million tons of sourdough goods yearly. [4]
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For example, a cool oven has temperature set to 200 °F (90 °C), and a slow oven has a temperature range from 300–325 °F (150–160 °C). A moderate oven has a range of 350–375 °F (180–190 °C), and a hot oven has temperature set to 400–450 °F (200–230 °C).
A digital thermometer reading an ambient temperature of 36.4°C (97°F) in an unventilated room during a heat wave; a high indoor temperature can cause heat exhaustion or heat stroke in a person. The World Health Organization in 1987 found that comfortable indoor temperatures of 18–24 °C (64–75 °F) were not associated with health risks ...