Sourdough Starter at 60 Degrees: A Nurtured Tradition for Artisan Breads
Sourdough starter, a leavening agent used in bread making, is a mixture of flour, water, and wild yeast and bacteria. When maintained at a temperature of 60 degrees Fahrenheit (15.5 degrees Celsius), this starter becomes a lively culture that imparts a distinctive sour flavor and chewy texture to bread.
Sourdough Starter: A Balancing Act of Warmth and Patience
Whether you’re a seasoned baker or a sourdough novice, understanding the ideal conditions for sourdough starter is crucial. A common question among sourdough enthusiasts is: “Is 95 degrees too hot for sourdough starter?” This inquiry delves into the delicate balance between providing the starter with a warm and nurturing environment while preventing excessively high temperatures that can hinder its growth and activity.