Why Cooler Fall Temps Make Better Bread
Summer bakers fight their kitchens. Fall bakers get a gift: cooler air, and with it, the best sourdough of the year. Here is the science. A sourdough starter is a partnership between wild yeast, which makes the rise, and lactic acid bacteria, which make the flavor. Yeast loves warmth and works fast above 75 degrees. The bacteria prefer it cooler and keep producing acids even as the yeast slows down. At 65 to 70 degrees, the balance shifts: fermentation takes longer, and that extra time lets the bacteria build the deep, tangy complexity that makes great sourdough taste like something, not just like bread. The practical payoff is control. A slower bulk ferment is a more forgiving one. The window between under-proofed and over-proofed stretches from minutes to hours, which means your schedule stops fighting your dough. Cooler kitchens also mean a more open crumb, because the gluten network develops strength gradually instead of racing ahead of the gas. Fall tips: give your starter an extra feeding to keep it vigorous, extend bulk ferment to 5-7 hours, and use the cold retard in the fridge overnight for maximum flavor. Your October loaves will be your best loaves. Bake something worth sharing. Flour, salt, and starter wisdom at: kearneyfamily.farm
