On Mon, 09 Jan 2006 14:43:47 GMT, "Vox Humana"
> wrote:

>
>"hutchndi" > wrote in message
roups.com...
>> Hello, I have a question for anyone that might have an electric
>> Jennair oven with the bread proofing option. I just checked mine with
>> an instant read thermometer, I had it on the standard proof setting
>> (which is the lower of the two) and I got a reading of 110 degrees.
>> With the sourdough breads I make, I like to do a bulk proof of around
>> 75 to 80, so this is really high. Would anyone know of a way to get
>> this oven to have a lower proofing temp ?
>>
>> thanks, hutchndi
>>
>
>I would just put a container of boiling water in the oven with the dough and
>not turn on the oven. The only reason to elevate the temperature for
>fermentation is to speed the process. With sourdough, I would think that
>the object would be to retard the fermentation as much as possible with
>temperatures below 70F. This would allow the bacterial fermentation to have
>preference over the yeast fermentation.
>

Howdy,

The maximum growth rate of the lactobacilli is at about 90F
and for the yeasts is at about 82F, so you may have
something off in your last sentence above.

All the best,
--
Kenneth

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