Does anyone have or know of a chart that shows the difference in time over temperature for slow proof of sourdough in a fridge please. I'm testing a few variables myself but this is becoming a long task. thanks
I use the values below, which you could experiment with. Note these are fermentation times, not proofing times. But you can see how they vary and multiply by common factors to target whatever result you're after... fermentation time, proof time, starter collapse time, time to bake. The numbers are different by temperature based on www.weekendbakery.com/posts/a-few-tips-on-dough-temperature/
I use the values below, which you could experiment with. Note these are fermentation times, not proofing times. But you can see how they vary and multiply by common factors to target whatever result you're after... fermentation time, proof time, starter collapse time, time to bake. The numbers are different by temperature based on www.weekendbakery.com/posts/a-few-tips-on-dough-temperature/
temp(F) Time to Ferment(hours)
36 138.5
37 125.8
38 114.2
39 103.7
40 94.2
41 85.6
42 77.7
45 58.3
50 36.2
55 22.7
60 14.5
65 9.5
70 6.5
75 4.8