Temperature as an Ingredient

Instant read thermometer.

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I recently wrapped up the “Building Blocks 5-Part Virtual Series to Build Your Base Knowledge of Bread Baking Science and Techniques” offered through the Bread Baker’s Guild of America and taught by Melina Kelson. In the first lesson she discussed treating temperature as an ingredient and the significance that it has on the final outcome of your bread. Living in the hi-dez we see temperatures of 108 degrees Farenheit in the summer and around freezing temps during the winter. With swings that drastic from season to season, owning an instant read thermometer has been the most useful tool I added to my arsenal. I immediately noticed a change in the consistency of my dough because I knew how much to adjust the water temperature to allow for a more regulated fermentation time.

It turns out the ideal temperature for the yeast and bacteria in sourdough is similar to us humans, 74 degrees F - 78 degrees F. Our bodies are typically warmish if we are in an environment above that temperature and might begin to feel chilled below that range. If it’s cold inside my house, fermentation will slow; in the summertime fermentation is faster because temperatures are well above 78 degrees F in my kitchen.

I like to use the instant read thermometer rather than an electric one because I prefer to be independent from batteries that eventually die. Fortunately I have Maurizio Leo’s water temperature calculator so I know what temperature to heat or cool my water when preparing dough so that I get optimal fermentation. Mastery comes when you can replicate a particular outcome consistently, not just sporadically. Measuring temperature at each stage of my fermentation process has brought me one step closer to mastering my simple sourdough recipe.

For further reading on desired dough temperature check out this guide from wordloaf.