Читать книгу Wild Yeast - Mouni Abdelli - Страница 12

I consider temperature to be an essential parameter for the success of bread made from wild yeast starter; the room temperature and the temperature of the ingredients will greatly influence the process.

Bacteria react differently depending on the heat: a low temperature will favor the development of acetic acidity, whereas a higher temperature will allow for a so-called lactic acidity, which is milder.

A good temperature for the starter is around 81 to 86°F (27 to 30°C). Even though heat increases bacterial activity, excessively high temperatures will compromise the fermentation, just as excessively low temperatures will make the dough taste too acidic.

In addition to its impact on the starter, the temperature affects the fermentation of the bread dough, especially if you look at the temperature of the dough when you have finished kneading. At this stage, the temperature will generally be about 73 to 77°F (23 to 25°C). Some technical publications and professional recipe cards refer to the base temperature. This is calculated using the room temperature and the temperature of the water and of the flour. Even though, as home cooks, we would rarely have that information, it does seem logical to take into account the temperature of the ingredients, especially of the water and the flour. As we saw earlier, it is easy enough to store your flour in a cool place when it is too hot out or to adjust the temperature of the water, both of which are simple things you can do to carry out your fermentation under favorable conditions.