Cell temperature and its correspondence with yeast temperature...

Cell temperature and correspondence with yeast/dough temperature

Mauro Iovino · 2025-10-13T15:48:52Z

Hello everyone, this is my first post on this forum, so forgive me if I make any mistakes. Let's get to the point: I've been making panettone for 5 years, but only in the last 3-4 months can I say I have a good understanding of sourdough starter and how to manage it (though I still need to learn). I've had a question: when I tried to make Roy's panettone, I used the LM with the cell temperature at 30°C, but when I measured the pH, the yeast temperature was always 3 degrees lower, or 27°C. So I'm wondering, and I'm asking you, when the temperature is listed as 30°C, is it referring to the cell temperature or should it be the actual temperature of the LM? I thought that the plastic containers I use for the yeast and the indicator light are probably made of plastic and therefore absorb heat that isn't transmitted to the sourdough starter. Thinking this was the problem, I measured the first dough in a glass container, and the temperature was always 3 degrees lower. I confirmed that the cell temperature probe was working properly because I inserted two more temperature sensors, and all three were in line. So, the cell was at the correct temperature, but the yeast and dough were exactly 3 degrees lower. What should I do next time to get the sourdough starter and dough at the correct temperature? Should I set the temperature 3 degrees higher?

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