Roy wrote:

>
>
> In the artisan bakery that I am connected right now the starter
> hydration ratio is 1 part liquid starter 1 part flour to 1.20 part
> water and we just let the fluid starter ferment for up to 12 hours at
> room temperature that ranges from 20-30degree C and after that we just
> place the starter in the cold room for the rest of the fermenation
> period or until used, in not more than 24 hours ( temperature of the
> cold room is 4 -7degree C.The resulting Fermented starter temperature
> when used is dough making is in the vicinity of 10 degree C.
> The dough temperature out from the mixer is within 24-26 degree C.
> The dough is bulk fermented for up to 4 hours beiore subsequent dough
> manipulation or if not used immeidately , right after mixing the dough
> bin is again placed in the cold room for 24 hours( for the next day
> production schedule).
> The bread comes out fine in all cases.
> The most critical part is when the finished dough temperature goes up
> to more than 28 degrees and is not controlled nor brought down that
> the bread will come out poorly; squat appearing loaves, pale crust,
> poor volume and more acidic tang in the palate and assesssed as not of
> good eating quality.
> Roy

Thanks Roy
Good information. My question my starter can peek in five hours would 12/24
hours be long before feeding again and become too acidic?

The best to you, Joe Umstead