I have a cool kitchen, about 60-65 F. how does this effect my rising times for dough and starters?
My kitchen is in the same temp range … typically 60-62 right now. I am also at 3300 feet altitude which is not a lot, but I think the little bit of altitude compensates a wee bit for cool temps. Also, low humidity but not desert dry.
Generally, though, cooler = longer but relative to what? My starter bubbles up double within 3-4 hours of feeding. My doughs rise within recipe guidelines … about in the middle, I think. So if a recipe says let rise 30%, approx 3-5 hours, I’m probably going to see the 30% at 4 hours.
Ultimately, you will have to learn how things go in your kitchen with your flours and water, temp, altitude, humidity.
Is there some good article, post, video that explains all these trade-offs?
I too have a cold kitchen, year round. It definitely impacts the timing for starters and doughs, no question. I know that if a recipe says to proof for 1-2 hours, that has no bearing for me. I agree with Liz that you just need to know your kitchen, dough, etc.,; I am almost at sea level and my starter on the counter easily takes 8 hours to get bubbly. There are many other variables to work with. Maybe in the long run with a longer counter ferment or proof you’ll get better flavor similar to a long bulk fermentation in the fridge, so that could be a positive thing.
You might already have some work arounds, but I’ll share some ways to bring it up to or maintain the 70F range.
- I always warm any water I use to 90F which means the dough right off will be about 75F once mixed, so it’s off to a good start at least
- use the microwave as an insulation box, with a bowl of very hot water next to the dough. (Or an insulated picnic cooler.)
- use the oven, very slightly heated
- on a sunny day, take the bowl of dough to a south facing room where it’s warmer!
- wrap bowl of 75F dough in a down comforter
A thoughtful son saw my frustrations and suggested to others that they buy me a proofer one Mother’s Day and it made a huge difference!
Currently I am using my oven with the light on periodically. temperature fluctuates between 60 and 100 so I am building an insulated warm box. I’ll post a picture when I’m done