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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.
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 ...
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.
A Texas woman took her sourdough starter on a plane to make bread during her long international flight. Her bread-making videos went viral on social media.
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."
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Sourdough baking requires minimal equipment and simple ingredients, but invites practice. [6] Purism is a part of the appeal. In the words of one online poster, "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."