As seasons change, so does the behavior of our dough. Dough that baked up beautifully in the winter might suddenly feel unmanageable in the heat of summer, overfermenting before we've had a chance to shape it. On the other hand, a dough that once fermented effortlessly may now feel sluggish and unresponsive in colder months. And just when we get these seasons dialed in, they change! Seasonal shifts demand adjustments, and I find it important to adapt my process to achieve consistent results. Instead of relying on charts and formulas not applicable to our location, it's better to learn to read our dough, observe fermentation cues, and adjust for temperature and timing as needed.
Temperature isn't just a background variable. It actively affects fermentation. It influences how yeast and bacteria function, determining rise times, flavor development, and dough strength. Warmer conditions will mean faster fermentation while colder temperatures slow it down, but speed alone does not guarantee a well-fermented dough. The health of your starter plays a crucial role in this process as well. A well-maintained starter will have a balanced microbial population, allowing it to respond predictably to temperature changes. If the starter is weak or overly acidic, its ability to support the dough through fermentation may be compromised, leading to inconsistent results. Good fermentation isn't about how fast or slow the dough rises. It is about developing the right structure and balance. Think of temperature as part of the recipe, not just the environment.
Winter baking can present a whole set of challenges, requiring us bakers to adjust our approach. But not just our approach, our comprehension of the process. Here are a few ways I like to keep fermentation on track:
Maintain a consistent environment for fermentation
Dough ferments best around 75-78°F (24-26°C). Cooler dough tends to stay sticky and requires more aggressive handling to develop properly, so I typically aim for a slightly warmer dough temperature from the start. If my kitchen is cold, I use a proofing box, a strategically placed seeding mat, or simply find a consistently warm spot to keep fermentation on track. When using these external heat sources, I make sure to monitor the dough closely and avoid placing it directly on heat.
Incorporate more folds for consistent dough temperature
When I rely on external heating measures, I'll incorporate a few folds at closer intervals to help distribute heat evenly throughout the dough. This prevents certain areas from developing cold spots that could slow fermentation unevenly. By redistributing warmth and structure through gentle folds, I aim to maintain a more consistent fermentation process rather than having some areas lag behind while others progress faster.
Other methods for keeping dough warm while fermenting
Additionally, I find it more beneficial to introduce warmth earlier in the process instead of depending on external heat later. Using warmer water to hit my target dough temperature ensures the dough starts at an optimal range rather than playing catch up later. If my dough starts at a higher temperature, 77°F, for example, it retains heat better, even in cooler ambient conditions, preventing it from cooling too rapidly. I prefer this approach over relying solely on external heating methods because it gives me more control.
I have learned how my dough behaves in different conditions and temperatures, opposed to aiming for a single perfect temperature This allows me to maintain consistency and make adjustments as needed, ensuring fermentation stays on track regardless of seasonal shifts or dough temperature changes.
Other considerations for long fermentations
While dough can withstand longer fermentation in cold conditions, simply extending bulk fermentation does not guarantee balanced fermentation. Yeast activity slows in lower temperatures, which means dough may rise more gradually, but LAB (lactic acid bacteria) remain active, continuing to produce acid. If this balance is off, gluten can weaken before the dough ever reaches its full potential. Just leaving dough in a cold environment and waiting for a rise may not always work to our advantage. Fermentation is not linear; it does not progress in a predictable, step-by-step way over time. It’s a dynamic process influenced by multiple factors: temperature, starter health, dough strength, and microbial balance, among many other factors.
Focusing not just on volume increase alone, I pay attention to how the dough moves, how it feels, and how its structure develops over time. Once I recognize how my dough behaves in different conditions, time becomes a more precise tool. When fermentation is well managed and predictable, I can often anticipate when bulk will be ready down to the minute. Long cool bulk rises are very much possible, but understanding how your dough behaves in those conditions makes it easier to judge when adjustments are needed and how to maintain control over fermentation.
100% Rise May Not Indicate Full Fermentation
In cooler conditions, fermentation slows, meaning the dough takes longer to reach its full fermentation potential. Depending on the dough and environment, it may need to rise 125%+ before it reaches full fermentation. Cold dough expands at a different rate, and lower temperatures slow gas production, meaning a dough that appears ready based on volume alone may still need more time. I do mark my containers when I add my dough to them so I have a starting visual point, but I look for more than just volume increase. I watch for thin bubbles forming on the surface, a pillowy and jiggly dough that still holds structure, and how the dough behaves when the container is tipped or tilted. If the dough falls back smoothly without sticking or webbing, it’s a helpful clue that fermentation is progressing well, but I rely on a combination of these signs to determine if bulk is truly where I am wanting it.
Increasing the percentage of starters in a recipe.
This can help encourage slightly faster fermentation in colder conditions, typically below 70°F (22°C), where yeast activity slows significantly. Since a cooler environment means it takes longer for yeast to reproduce and generate the necessary gas to expand the dough, a higher inoculation (or percentage of starter) can compensate by introducing a greater population of active microbes at the start. This does not mean using an excessive amount, as too much starter can lead to other imbalances, but a slight increase, especially when working in temperatures below 70°F (21°C), can help maintain a steady fermentation pace without compromising structure or flavor. We all use different amounts of starter for various reasons. I'm at high elevation, so I prefer a maximum of around 12% starter in my lean dough (flour, water, salt only) formulas. The percentage you use is up to your preference and needs. It's important to note that in colder months, starter health is especially critical. Strong, well maintained starter is essential for keeping fermentation consistent and effective.
Summer fermentation can feel like trying to keep up with a dough that has a mind of its own, especially if temperature conditions aren’t as controllable. Dough rises fast, sometimes faster than expected. It can push past ideal fermentation before you even have a chance to shape it. When temperatures climb, dough does not just ferment quicker, it behaves like a different dough entirely, requiring us to rethink our approach to stay in control. My home temperatures in the summer are not nearly as controllable. It's a dry hot heat, with temperatures typically in a constant 85°f or higher. Here’s how I manage fermentation to stay in control.
Use Cooler/Cold water
When ambient temperatures rise, dough ferments faster, sometimes too fast to maintain control. Using cooler or ice cold water helps slow down the initial dough temperature, which in turn slows yeast activity and provides more control over fermentation. Starting with a lower dough temperature means it takes longer to heat up, preventing it from racing ahead too quickly. This is especially important in warm environments like my kitchen, where room temperature alone can accelerate bulk fermentation before the gluten has had time to develop properly.
To regulate fermentation, I like to use fridge-cold or ice-cold water. Preparing and measuring my water the night before and storing it in the fridge not only improves temperature control but also helps with time management. When using my mixer, I prefer an improved mix where I reserve some water from the initial mix and add it after a rest period. At this stage, I take that reserved water and replace its weight with ice cubes to further cool the dough if needed. When mixing by hand, I don’t generate as much friction, so I don’t have to worry as much about heat buildup during mixing like I do with a mixer. Fridge-cold water is usually enough for hand mixing, as the dough doesn’t warm up as significantly compared to machine mixing.
Reducing starter percentage
Lowering the inoculation (i.e., using 5-10% starter as opposed to 20%) can help slow fermentation, preventing excessive acid buildup and allowing the dough to ferment at a more controlled pace. In warm temperatures, fermentation moves faster, and higher starter percentages can push the dough past ideal fermentation before it is ready. Since my summer temperatures are so high, I adjust my starter percentage accordingly. In extreme heat, I may go as low as 0.5%, though I typically stay within the 1-5% range depending on conditions. While this may seem like a very small amount, reducing inoculation significantly can help bakers in hot, humid, or high altitude environments maintain control over their dough without compromising fermentation quality. Summer starter care is just as crucial; the warmer temperatures can cause starter acidity to build up faster, so maintaining a balanced starter is essential for controlling fermentation.
Build structure early
Strong gluten development early on ensures the dough holds its shape as fermentation progresses, especially in warm conditions where fermentation moves quickly. As yeast produces gas and LAB generates acid, gluten naturally weakens over time. If the dough starts off strong, it can withstand this breakdown better, maintaining structure through bulk and final proof.
Lowering hydration slightly
Even a small hydration reduction can improve dough control, especially in warm conditions where fermentation speeds up. Lower hydration doughs can hold structure better, making them easier to handle and shape. High hydration can accelerate fermentation, leading to excessive extensibility, while a slight reduction helps maintain strength. This adjustment isn’t always necessary but can be useful in hot, humid, or high altitude environments. The need for this adjustment depends on your specific location and baking conditions. (If your dough handles well in warm temperatures without lowering hydration, there’s no need to change it.)
Monitoring bulk fermentation closely
Cutting off bulk fermentation at the right time is crucial, especially in warm temperatures. A dough that might require a 100%+ rise in winter may need less in summer due to the faster fermentation rate. Warmer ambient temperatures mean the dough retains heat longer, even in the fridge, which can continue fermentation during cold retard. To determine the right moment to end bulk fermentation, I look for signs of aeration without collapse. I check for thin bubbles and blisters on the surface, a pillowy and jiggly structure that still holds strength, and how the dough moves when the container is tilted. If the dough deflates too quickly, sticks to the container in spidery webbing, or lacks tension, it has likely gone too far. I don’t necessarily rely on a fixed rise percentage, I assess these visual and textural cues to decide when fermentation has progressed to the right stage. Warm temperatures accelerate fermentation unpredictably, so I stay flexible and adjust based on how the dough behaves instead of a predetermined benchmark.
Ultimately, reading the dough is key. Developing an intimate relationship with your starter, dough and fermentation process, shaped by how they all respond to temperature, time and each other, allows for greater control and understanding. I can share everything that works for me, but that does not mean it will work exactly the same for you. Our unique climates, conditions, and personal parameters shape our results. Learning to recognize how dough behaves across seasons and temperature shifts deepens our perceptions and helps us predict the outcome. I heavily emphasize 'predict' because sourdough, in and of itself, is an ongoing journey of refinement and discovery. This is a process that all bakers, regardless of experience, continue to evolve and refine.
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