Posted on

controlling peak time with ratios and water temp


how to control time

Well in #sourdough that is 😂

Swipe to see how people voted in my story and the real answer to what peaks faster, 1:2:2 with cool water or 1:5:5 with warm water.

Fun fact! The ability to look into the future, make a goal, and then plan the timeline to make that goal is something that makes us uniquely human. And it’s on full display when making sourdough bread.

As an example, if you want to bake tomorrow, then you need to make dough today, and the time you can start making dough today is dependent on when your #sourdoughstarter peaks.

Planning for when your culture peaks is critical for knowing when you can start making dough, and even more critical if you want to do a certain length autolyse.

So, how do we control peak?

Two things in our control that impact time to peak are feeding ratio and water temp. A third, ambient temp is a little harder to control in a normal kitchen.

You can only know how fast your particular culture will peak by paying attention. So check on it when you first start out. Also know that during the year as temps rise and fall the speed may change and you may need to change your ratio or water temp to compensate.

As you change your ratio (parts discard : parts water : parts flour), the speed will change.

The more seed you start with (example a 1:1:1 feed) the more yeast and bacteria there to start, the faster it goes. The opposite is true as well. Less seed (example 1:5:5), the less active microorganisms, the slower it rises.

Temperature also has an impact. The warmer the water, the faster it rises. The cooler, the slower.

So what would be faster?
1:2:2 with cool water (16C/61F)
vs.
1:5:5 with warm water (31C/88F)

Seed was at ambient which was around 19C/66F

Swipe for the poll results.
Swipe swipe for the real results!

I can’t believe I guessed right when setting up the experiment 📶

Check out the dancing at the end and the “second rise” which is from the yeast switching from processing simpler sugars to maltose. (Bread Science by Emily Buehler)

Are you here for this nerding out?? Or do you just want bread pics. Let me know in the comments!
Link to Post