- Joined Aug 1, 2018
Absolutely. Different ratio of acids (lactic vs acetic) are produced at different temps, and the various microbes (LAB and yeasts) favor different temps. But, you can make great sourdough bread from starter stored at high or low temps. You just need to find fermentation schedules that work for you."Not tasting the difference" -- I'm considering starting to make sourdough, and was told by a prof. baker that the starter left on the cabinet at room temperature tastes different than culture that is kept in the fridge. Different acids produced (or not) at different temps.
Is this true?