Welcome, fellow sourdough enthusiasts! Today we'll be exploring the crucial role of temperature variables in our beloved bread-making craft.
Ah, the sweet spot. The sweet spot for fermentation. Between 76°F and 80°F (24.4°C to 26.7°C), our yeast will be happy, our dough will be relaxed, and our loaves will be light and airy.
Learn more about the ideal fermentation temperatureA half-degree warmer or cooler, and our yeast will be like, 'Uh, hello? Can we get some respect?' But seriously, this is the sweet spot for slow, relaxed proofing. Don't be a stranger to this temperature.
Discover the secrets of the perfect proofing temperature Return to the Temperature Variables Index