Temperature's effect on sourdough rise time

While it is clear that the ambient temperature has an effect on how long it takes sourdough to rise, the nature and details of the effect are debated over the variety of sourdough websites and Facebook pages. Here is a look at the difference a modest change in temperature makes, with information you can use to improve your sourdough rise.
The Sourdough Simpleton is designed for the newcomer to the world of Sourdough baking. I am a novice, myself, and am writing this from a perspective that I found hard to find as I navigated the straits of sourdough, encountering terms and techniques along the way that defied a simple explanation. The videos on KZbin are supported by a website, www.sourdoughsimpleton.com, and a Facebook Group, bit.ly/FBSourdough. Please subscribe to this channel, and follow as new items are added.

[@deebrake]

Yes a video on the different ratios of 1:1:1 and 1:2:2 with explanations of the different results would be great. Thank you.

[@SourdoughSimpleton]

I'll see what I can do for that! Thanks for the comment.

[@nickluft6315]

@@SourdoughSimpletonI would be interested as well!

[@Pbcrippenmi]

Hi Mark, I was watching a clip from your Rye bread video and i saw a beautiful corned beef being made. have you ever made a video on how to make it.

[@SourdoughSimpleton]

Ha! For those who may not have looked, that video is at kzbin.info/www/bejne/oX3bo2qXhsmKgM0 - that corned beef was delicious, and it takes a long time to make. If I can ever convince my wife to go on camera, will create a video for it!

[@morehn]

Homemade corned beef is so easy. I've made it twice and it tastes like the real thing. Brine the meat for a week or two. Boil the meat for about 2.5 hours.

[@jupeter24]

This is interesting. I can't really control the climate of my apartment, but I did notice when it is warmer, the sourdough starter looks much better - much more blubbly! We'll see how it does this summer, it's going to be hot. LOL.

[@SourdoughSimpleton]

@the Princess - Indeed, a warmer environment will spruce up the speed of the sourdough fermentation. Perhaps you have a basement where it is a bit cooler. Optimum temperature seems to be about 72°F for me. You might be interested in the starter information I discuss at the beginning of the Pita video just posted.

[@suzannahstandridge]

Awesome!

[@SourdoughSimpleton]

Thanks!

[@MichelleLee414]

I’m curious if a 1:1:1 or any other ratio might speed up the process? My house is quite cool in the winter (55-60) and it takes forever waiting for the starter to rise.😮

[@SourdoughSimpleton]

Yes, a 1:1:1 ratio will rise higher than 1:2:2 or such. While this ratio doubles for me in about 5-6 hours at 75°F, it would be longer at the temperature you cited.