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How to withstand the ambient temperature for proper maturation of the starter culture?

 
Mrs. Addams
Girls, boys, I got my hands on the leaven (or rather, I was ripe to try this business). Since I am just starting to study the materiel, the question immediately arose - how to withstand the temperature (of the environment) for the proper ripening of the leaven. In the apartment, in general, it is cold, and most often alternately: it is hot from the stove and cooking, then it is cold from the window and drafts (the window is vertical, like a window sash, only opens completely). All of my CFs probably keep temperatures above 30 degrees. What can you use? Stumbled upon a yogurt fermenter
How to withstand the ambient temperature for proper maturation of the starter culture?
Can it be used for sourdough, dough? Something did not find her lower temperature
OlgaGera
Mrs. Addams, High T is not needed for the leaven. It is enough room temperature, and then it lives in the refrigerator.
And the yogurt maker gives out T approx. 40.
Mrs. Addams
OlgaGera, Thank you! Is a room room below 20 degrees good?
Crown
Quote: Mrs. Addams

Is a room room below 20 degrees good?
No, wind up waiting.
Although, if you are in no hurry ...
OlgaGera
Quote: Mrs. Addams
below 20 degrees will work?
will not be enough.
Mandraik Ludmila
Arinochka, maybe if you put something higher on the cabinet, there should be a higher temperature
Yuri K
Mrs. Addams, and what about heating? In the cold season, I actively use this "device" For example, I make yoghurt through a few layers of terry towels. And I even put the dough now, so that the yeast would be a little warmer, also through several layers of terry towels!
Svetlenki
Mrs. Addams, Arinushka, have you already chosen the leaven? I think that low temperatures are not necessary, because the good ones must defeat the bad ones, and the good ones love warmth.

Chuchelka has excellent writing in Hamelman's leaven. This is for you to understand the processes. In my opinion, this is important.

How to withstand the ambient temperature for proper maturation of the starter culture?J. Hamelman's liquid wheat sourdough
(Scarecrow)


Anchic
Mrs. Addams, can you put a jar of sourdough closer to the battery?
Mrs. Addams
Crown, OlgaGera, Buttercup, Yuri K, Anchic, thanks for participation and answers!

Svetochka, thank you separately for the "given vector" - I read Chuchelka.

For two evenings I rode around the kitchen and the room with a thermometer - not a fig, 19 degrees, (now it's +5 on the street, in the apartment it was somewhere between 20-21). The batteries are all old Soviet cast iron and under the windowsills, above the windowsills, windows open. And I tried to stick it higher - I barely got 22 degrees. The only TV set in the room warms better than a heater - if only you put it behind it, but how good is the edible and "live" to the technology so close? It's just that the version of the starter that I learned is constantly at room temperature, not in the refrigerator.

I, being naive, thought that if a fermenter, then it can maintain a temperature of +/- 25 degrees. And if in a small slow speed at low with some water?

In fact, it was I who entered into some kind of fornication - I clicked on the contextual advertisement "free webinar for sourdough" (since at work I have a habit of listening to webinars in parallel), and decided to see what kind of animal it was. And there was a flash mob for 30 days. Well, I figured that I do not like all sorts of marathons and flash mobs, but maybe it disciplines so as not to postpone once again on the back burner. Enough fuse for a couple of days, now it has begun to strain "wash the jar, take a picture, post a report", "buy a thermometer, take a picture, post a report." There is a lot of water, of course, and what started so well - "share for free", "blah blah blah" turns into "buy this", "pay extra for that."So maybe I will not run, stumbling and falling, doing everything with reports. I will listen by filtering according to the principle "delving into the proletarian essence", there is never a lot of knowledge.
But, probably, our forum is much cooler. Maybe I will not waste time ... "Senior comrades" what will prompt?

OlgaGera
Mrs. Addams, Arina, is it sourdough?
I also jumped with sourdough. There are excellent starter cultures from Admin kefir. Bystrayaaaa Bread is baking.
The simplest from Marysia 27. Very comfortable.
I use sour dough as a ferment for rye.
So I think, first you need to try to live with this animal.
Actually, you can use an electric ice cream, if you have one. I used. Liked
Svetta
Quote: OlgaGera
electric ice
I have a heating pad. Two. Sometimes I put dough on it. And so Murzik Vladimirovich has been sleeping on it for the third month already)))
Admin
Quote: svetta
I have a heating pad.

Are there any other options How to create a temperature of 30 degrees at home for proving the dough?
Svetta
Admin, I have three multi, an oven and two heating pads - I don't want to put the dough. Thank you, I will study that topic too.
Admin
Sveta, this is me ... for information ... how else can I know, you will always find a way out
Mrs. Addams
Quote: OlgaGera

Mrs. Addams, Arina, is it sourdough?
I also jumped with sourdough. There are excellent starter cultures from Admin kefir. Bystrayaaaa Bread is baking.
The simplest from Marysia 27. Very comfortable.
I use sour dough as a ferment for rye.
So I think, first you need to try to live with this animal.
Actually, you can use an electric ice cream, if you have one. I used. Liked
OlgaGera, yes sourdough (and so long, because there is still a "training" in baking - pancakes, buns, bread). Thank you for the advice.

I understood about the electric blanket (svetta, Thank you!). Of course, dancing with tambourines does not suit me at all.
Maybe then I'll look at the very sourdough itself.

A.lenka
Quote: Mrs. Addams
Can it be used for sourdough, dough? Something did not find her lower temperature
It's probably too late to get into the topic for my experience, but I will unsubscribe. What if the "younger generations" will be useful?
I removed the rye starter in the Orson fermenter, but in a different model, with three modes. There is a Kvass mode (if I am not mistaken in the name), which stably keeps the temperature at 28 degrees - I checked it with a thermometer. The sourdough was well removed.

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