Slowing Down Fermentation

Slowing Down Fermentation

Most likely ambient temperatures are warmer now that it’s summer here in the northern hemisphere. Your starter and dough can over-ferment easily in hotter weather. Here are some ideas for slowing down your starter and dough:

Things that help slow down a starter are:

Keep it cooler

Feed it less whole grains and instead use more white flour

Add a pinch of salt

Use ice water when feeding

Try a lower inoculation (less starter to food ratio)

Lower the hydration (you would only want to use the last one if you are storing it or using a low hydration motherdough)

Read the whole article on Discovering Sourdough