Hello, I've got a big question. Have been baking sourdough since the pandemic and had my kitchen set up for it. But over the summer we had a total renovation of the kitchen and the new ovens will proof at 85°F but I've only used 80°F. Will the yeast tolerate this difference? Please advise, I'm desperate! M
Hi Marilyn! First, congrats on the renovation! Yes, the yeast will absolutely tolerate that. 85°F (around 29°C) is still a good temperature for proofing - just a bit warmer than 80°F. The main difference is that your dough will ferment a little faster, so you might want to keep an eye on it rather than rely too much on time. We hope this helps! 😊
Hello, I've got a big question. Have been baking sourdough since the pandemic and had my kitchen set up for it. But over the summer we had a total renovation of the kitchen and the new ovens will proof at 85°F but I've only used 80°F. Will the yeast tolerate this difference? Please advise, I'm desperate! M
Hi Marilyn! First, congrats on the renovation! Yes, the yeast will absolutely tolerate that. 85°F (around 29°C) is still a good temperature for proofing - just a bit warmer than 80°F. The main difference is that your dough will ferment a little faster, so you might want to keep an eye on it rather than rely too much on time. We hope this helps! 😊