1. Make it cooler

Temperature is such a critical aspect when making sourdough, cold , hot, warm – it all makes a difference.

Bread dough is full of enzymes, bacteria and yeast and they all react to changes in temperature. So we need to adapt accordingly.

Is there a cooler room or place that the dough can rest at?

2. Reduce the amount of sourdough starter.

Less starter means less micro organisms thus slowing down the speed of fermentation.

3. Decrease the starter fermentation time.

Instead of feeding the sourdough starter the night before like you might do in the cooler months, feed in the morning to be used for later that day.

You can also put a pause on things by using your fridge to slow things down.

4. Use cold or cooler water.

The simplest way of reducing the dough temperature is to add cooler water than warm or room temperature.

5. Place shaped dough in fridge sooner.

After your dough is shaped and placed in the proving basket instead of leaving it to rest further on the bench as you might do in the cooler months, place it directly in the fridge.

6. The fridge is your best friend.

We can be caught off guard and our starter is ready before predicted. Place it in the fridge to slow the fermentation and buy you some time.