Guest guest Posted July 15, 2001 Report Share Posted July 15, 2001 Don't worry about it. it will effect the speed but not the quality of the rise and fermentation. Actually, cold is nice because the yeast is retarded more than the bacteria. Some people refridgerate for an effect. Soren " a Augustine " <augustines@...> writes: > I have been doing my research on sourdoughs and was wondering... I read that 85 > degrees is the prime tempurature for sourdough culture. Has anyone tried this, > does it really make a difference? I was considering making a proof box because our > house is not that warm, it is normally around 74-78 degrees during the day and > 64-68 at night. Some days when it gets really hot outside and humid we will turn > the air on for a short time to cool the house down and get rid of the high > humidity. > > > > I do not have a gas stove and there is no light in my oven. So a seperate box is > really my only option. > > > > a Augustine > > > > I wish you enough sun to keep your attitude bright. > I wish you enough rain to appreciate the sun more. > I wish you enough happiness to keep your spirit alive. > I wish you enough pain so that the smallest joys in life appear much bigger. > I wish you enough gain to satisfy your wanting. > I wish you enough loss to appreciate all that you possess. > I wish you enough ''Hello's " to get you through the final goodbye. > --anonymous > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 15, 2001 Report Share Posted July 15, 2001 When proofing my sourdough culture I keep it at about 85 degrees. I put it in a cupboard that's next to the refrigerator and it stays a pretty constant temperature. When raising it I put it in the dehydrator and keep it at 110. The thermostat on the dehydrator starts at 85 degrees however I have never tried it to see if it really goes that low. It's the Excalibur model that I use. R Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 15, 2001 Report Share Posted July 15, 2001 I think it was on the kefir message board that someone posted an idea for a proofing box. It was an ice chest with a lightbulb in it. They just used a styrofoam ice chest and cut a hole in the top for the cord to come out. They could vary the temperature based on the size bulb they used. It might be an easy, inexpensive way to build a box. R Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2001 Report Share Posted July 17, 2001 I just made one of these proofing boxes for my sourdough bread attempts. I didn't quite get the light bulb installed but used a small gooseneck lamp with a 15 watt bulb. I also used my polder thermometer--has a long metal wand attached to the thermometer by thin metal cable--stuck the wand through the styrofoam and the thermometer set on top--it also has a function to alarm at a certain temperature which I set a 95 degrees. It worked realy well. -- ----- Original Message ----- From: BrenRuble@... Sent: Sunday, July 15, 2001 7:55 PM Subject: Re: sourdough starter I think it was on the kefir message board that someone posted an idea for a proofing box. It was an ice chest with a lightbulb in it. They just used a styrofoam ice chest and cut a hole in the top for the cord to come out. They could vary the temperature based on the size bulb they used. It might be an easy, inexpensive way to build a box. R Quote Link to comment Share on other sites More sharing options...
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