If you’ve ever wondered why your sourdough sometimes rises too quickly, takes forever, or bakes up dense, the answer often comes down to one thing: temperature.
Timers in recipes can be helpful, but sourdough doesn’t run on the clock. It runs on fermentation — and fermentation speed is directly affected by temperature. Once you understand the relationship between temperature and sourdough, you’ll be able to control your dough with confidence.
Why Temperature Matters in Sourdough
Sourdough is powered by wild yeast and lactic acid bacteria. Both are sensitive to temperature, and small changes can have big effects:
- Cooler temperatures (65–70°F / 18–21°C): Slows fermentation, allowing for longer flavor development. Your dough rises more slowly but builds deeper complexity.
- Warmer temperatures (75–82°F / 24–28°C): Speeds up fermentation, producing a faster rise and more lactic acid, which can give your bread a milder flavor.
- Too warm (85°F+ / 29°C+): Risk of overproofing. Gluten weakens, and the dough can collapse.
Ideal Sourdough Proofing Temperatures
While every baker has preferences, most sourdough recipes are designed to ferment best between 75–78°F (24–26°C).
- Bulk fermentation: Aim for 75–78°F. This balance encourages yeast activity without racing ahead of gluten development.
- Final proof: A slightly cooler final rise (70–75°F) can help with shaping and prevent overproofing.
How to Control Sourdough Temperature
If your kitchen doesn’t naturally sit at “ideal sourdough range,” you can still manage fermentation with a few tricks:
1. Use Warm or Cool Water
Adjust your dough’s starting temperature by using water a few degrees warmer or cooler than your room environment.
2. Create a Warm Proofing Spot
If your home is chilly, place your dough in the oven with the light on, near a radiator, or in a proofing box set to 75–80°F.
3. Slow It Down in the Fridge
Cold fermentation is a baker’s secret weapon. Storing dough in the fridge overnight (38–42°F / 3–6°C) slows fermentation dramatically, making scheduling easier and enhancing flavor.
4. Monitor Dough Temperature
Use a kitchen thermometer to check dough temperature. Many bakers aim for a “desired dough temperature” of 75–78°F after mixing.
Signs Your Temperature Needs Adjusting
- Dough rising too fast, collapsing easily? Too warm — try a cooler spot.
- Dough taking forever, still dense after hours? Too cool — move it somewhere warmer.
- Bread tastes overly sour? Extended fermentation at cooler temps encourages more acetic acid, which gives sharper tang.
- Bread too mild? Warmer proofing favors lactic acid, which softens sourness.
Additional Tips and Techniques
Click here to explore our collection of sourdough tips and techniques.
Final Thoughts
Getting the best temperature for sourdough fermentation isn’t about hitting a perfect number — it’s about consistency. Once you learn how your starter and dough behave in your environment, you’ll know how to tweak temperature to get the results you want.
Warm for faster fermentation, cool for deeper flavor. With practice, temperature becomes another tool in your baker’s toolbox — letting you guide your sourdough instead of guessing at the clock.