I've read lots on this site about underproofing versus overproofing. But I'm wondering - can you proof a sourdough too long? Not in the sense of dough becomes too inflated and drops in the oven, but in the sense of yeast runs out of food? My house is very cool in the winter, (57-60 degrees F at night), so I proof overnight on the counter. I get a VERY slow rise (sometimes almost imperceptible) - even with a starter that is very active at the beginning - due to the cold, I assume. But I think that would mean that the little yeasties are sluggish and sleepy ... not exhausted. I tend to get panicky and stick it in the oven too soon - resulting in stodgy loaves. I think I need to be brave and just let it take the time it takes ... but wanted to check my logic. Thanks! Rebecca
Give the dough all the time it needs. So a cold proof will take longer than a warm proof. So you are correct.
But if you are finding your starter is more sluggish than normal! you need to also think about the health of your starter. So you want to ask yourself is your starter behaving within the normal parameters?
Rebecca, 57-60F is cold for sourdough. I sometimes put my dough in a retarder that is set to 55F.
First thing, is to make sure your starter is active. Please let us know how it is fed and everything you can about your starter.
If the starter is up to the task, you could ferment your dough overnight at 57-60. In the morning you could put it in a warmer place. I bet you’ll be amazed how t takes off. Warm places - top of frig, in microwave with a steamy cup of water, in your oven (turned off) but left with the light on. Don’t let your dough get over 80F.
Your yeast are not running out of food at such a cold temp, because they are sluggish.
Let us know how things go.
Question - does your starter rise well above n a room at 57-60F? I don’t think mine would.
Dan
may take a few days to rise but it can be done.
Are you keeping a very wet starter?
Mini