I've read the FAQs for this NG plus the instructions that accompany
cultures from SDI, etc..

Mention is made of various temps, such as 72 - 77 degrees and 85
degrees. From remarks concerning these temps, they're pretty much
etched in stone.

Well, the only consistent temps I can come up with are 80 in my
proofing box using a heating pad underneath it and 90 degrees using
the light in my electric oven.

What do the experts here have to say about these temps? Would you use
80 or 90?

Thanks.


Don R.

On Thu, 24 Nov 2005 22:52:14 GMT, Don R.
> wrote:

>
>I've read the FAQs for this NG plus the instructions that accompany
>cultures from SDI, etc..
>
>Mention is made of various temps, such as 72 - 77 degrees and 85
>degrees. From remarks concerning these temps, they're pretty much
>etched in stone.
>
>Well, the only consistent temps I can come up with are 80 in my
>proofing box using a heating pad underneath it and 90 degrees using
>the light in my electric oven.
>
>What do the experts here have to say about these temps? Would you use
>80 or 90?
>
>Thanks.
>
>
>Don R.


Hey Don,

No expert I but...

I'd say use whatever you care to try, but write down exactly
what you use.

Over time you will get to know more about the differences in
taste and texture you can get with adjustments to the
temperature (and other variables as well).

With that, you'll be an expert!

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

Don R. wrote:
> I've read the FAQs for this NG plus the instructions that accompany
> cultures from SDI, etc..
>
> Mention is made of various temps, such as 72 - 77 degrees and 85
> degrees. From remarks concerning these temps, they're pretty much
> etched in stone.
>
There is very little that is etched in stone, unless, of course,it is
something that I said :>)

If You think about the conditions that pioneers and gold rush sourdoughs
had to endure and still make their bread, you might reach the conclusion
that a lot that some of us worry about is just putting a polish on a
pretty rugged process. That said, I believe that cooler is better as
long as it is warm enough to raise the dough. I would not keep the
starter or dough over 85F for any reason -if there was an option.


At a place where I once worked, the bakers would sometimes crank up the
proof boxes if they got behind. Often the dinner rolls had an off taste
when the rolls were raised at too high a temperature.

Regards,

Charles

On Thu, 24 Nov 2005 23:44:13 GMT, Charles Perry >
wrote:

>Don R. wrote:
>> I've read the FAQs for this NG plus the instructions that accompany
>> cultures from SDI, etc..
>>
>> Mention is made of various temps, such as 72 - 77 degrees and 85
>> degrees. From remarks concerning these temps, they're pretty much
>> etched in stone.

>That said, I believe that cooler is better as
>long as it is warm enough to raise the dough. I would not keep the
>starter or dough over 85F for any reason -if there was an option.

Thanks to both Ken and Charles for their input.

Will go with 80 degrees and see what happens.

Cheers.



Don R.

Don,

The essential thing to remember about temp is that it will affect how
the taste of your bread will come out. In general - I find a warmer
temp will give a more sour flavor. Samartha can give you all the yeast
and bacterial specifics - I don't get involved.

So, I like the higher temp. The advantage of a lower temp is that the
water and flour have longer to sit together before the yeast comes in
and eats everybody up - it does improve the overall flavor and crust
development, but the bacteria which provide that nice acid just don't
like those cold temps.

That being said - I don't think 80 or 90 are going to make a big
difference. Both are far enough above room temp to give all the little
organisms a boost.

T

Don R. wrote:
> On Thu, 24 Nov 2005 23:44:13 GMT, Charles Perry >
> wrote:
>
> >Don R. wrote:
> >> I've read the FAQs for this NG plus the instructions that accompany
> >> cultures from SDI, etc..
> >>

On 25 Nov 2005 11:49:28 -0800, "Tom_Stanton"
> wrote:

>The essential thing to remember about temp is that it will affect how
>the taste of your bread will come out. In general - I find a warmer
>temp will give a more sour flavor. Samartha can give you all the yeast
>and bacterial specifics - I don't get involved.
>
>So, I like the higher temp. The advantage of a lower temp is that the
>water and flour have longer to sit together before the yeast comes in
>and eats everybody up - it does improve the overall flavor and crust
>development, but the bacteria which provide that nice acid just don't
>like those cold temps.
>
>That being said - I don't think 80 or 90 are going to make a big
>difference. Both are far enough above room temp to give all the little
>organisms a boost.

That's my take on it, too.

For the time being, I'm going with the "proofing box" with temps apx.
80 degrees.

Thanks for everyone's help!

Don R.

How much difference can there be if proofing for a longer time?

Thanks,
Rick in CO

On 25 Nov 2005 22:38:56 -0800, "Rick in CO" >
wrote:

>How much difference can there be if proofing for a longer time?
>
>Thanks,
>Rick in CO

Hi Rick,

I do not understand that you are asking above. Could you say
a bit more?

(Also, and perhaps related - It's convenient for those
responding to see some of the message to which you are
responding.)

Thanks,
--
Kenneth

If you email... Please remove the "SPAMLESS."

Kenneth wrote:

> (Also, and perhaps related - It's convenient for those
> responding to see some of the message to which you are
> responding.)

http://member.newsguy.com/~schramm/nquote.html#Q1

B/