I ran across this new device from Brod and Taylor. It's designed to keep a starter at a precise temperature (from 5-50°C (41-122°F)). It's described on The Perfect Loaf, both here and here. Although I'm always in the market for new bread baking gadgets, I think I'll pass on this one. I have neither the counter space nor an electrical outlet to devote to a single-use item. Looks like it might be useful for someone who frequently bakes with sourdough, though.
Thank you Petek! It looks nice!
Tom Cucuzza recently overviewed this and other models of sourdough proofers and temperature control devices and gave great tips on how to use this particular model. His video covers
- Brod and Taylor Folding Proofer
- IVYX Scientific 5-liter Incubator
- IVYX Scientific 25-liter Incubator
- Brod and Taylor "Sourdough Home"
- Goldie, by Sourhouse
- Raisenne Dough Riser by Reliheat
- MQ Warming Mat
- Cozy Bread Heat Mat
And several low cost cooling and warming options. There are so many options available!
Thanks for the link. Makes me wish I had a bigger kitchen.
It's too bad that the upper limit is 50 °C. If it had been 65 °C, it would have been perfect for maintaining scalds that I see specified in a lot of German and Baltic rye breads.
I know the B&T proofer goes higher, but it also cannot cool and comes with a higher (>2×) price tag.
I've been using a Sourdough Home for about ten months. It really works very well indeed.
I keep a freshly-fed starter at 75/76°F for the first few hours (usually about six - even in the winter) after feeding until it's doubled. Then at 45/46°F until the next feed.
A couple of things to bear in mind:
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The temperature in my kitchen varies by 15°F-20°F depending on the season, so I've been wanting something like this for my counter-kept starter. It does not look sleek and elegant on my counter, but I appreciate what it does. It is set at 67°F and my stiff white starter peaks in 11 - 12 hours without any adjustments to the feed ratio (100%). It is affected somewhat by the ambient temp, so on really hot days (like today) or if I know I won't be home in 12 hours, I'll adjust it up or down as needed. So far, it works like a charm, but it has yet to be tested in the winter months. I do wish it had more capacity for a fully expanded levain or biga, especially if I'm making more than one loaf. Most of the time, I only need it to hold 50g of starter though, and it's more than adequate for that.
Hello,
Due to some unfortunate circumstances, I am going to have to create a new starter from scratch. Since a new starter needs some time to develop and mature, can I use this Sourdough Home in the initial process (first days) of making the new starter? My kitchen is too cold right now (winter time), and I'm concerned the starter won't develop properly, or it will take much longer than a few weeks to become usable.
So, I'm considering buying one of these devices to keep my new starter in to get it going.
Thanks.
Tory,
I've not started a starter myself with the Sourdough Home. But I suspect it's possible; although I'd have thought that you don't want to force it - so maybe use temperatures as close to possible to those specific in the recipe(s) you've used for an 'open' starter.
I've also found Bród & Taylor's customer support to be very responsive: maybe ask them for confirmation. Good luck!
Ok, yeah, my kitchen stays pretty cold until late spring. So, I was considering using that Sourdough Home to at least keep the starter at a temperature a little warmer than my kitchen to help move it toward a good maturity to use.
Or you could get their proofing box, which you could use for other purposes too (but not of course for cooling down a starter if the kitchen is too hot).
Thanks for the suggestion on that. I probably wouldn't go with the proofing box because from about May-late October, my kitchen gets hot and stays hot 24/7. Typical daytime temp can be up to 99F. So, I think the Sourdough home would be the better way to go all around both for keeping the starter warm in winter and cool in summer.
Which in some ways is more important. The SH is designed to avoid having to take up space in the fridge when starters might otherwise go 'bad' because too hot.