sourdough starter temperature for product production

evren bingol · 2026-01-16T12:53:20Z

So on the day of production ideally, I would like to feed my starter three times a day every 3 to 4 hours at 28 to 30 Celsius now my problem is my room is around 18 Celsius and I really need to add warm water to my start around 40c to bring it down to 28 to 30 in theory using the temperature calculations. I mix this by hand I get the temperature to be OK before I sheet. But my sheeter is at ambient temperature which is around 18 Celsius. That really reduces the temperature of the first feed to around 22 because every time I go through the sheeter the metal bars lower the temperature of my levito to Madre The surface area increases when you sheet and temperature of the dough, lower and lowers. In order to get 30 Celsius after the process, I would have to round maybe 60- 65 Celsius water. before sheeting but that is too high for the gluten, and it is too high for the yeast and bacteria. So how do you do this? I have a spiral industrial mixers, but at 45 %hydro it is too low to mix by spiral mixer so you have to use the sheeter to build some gluten. do you not use a sheetrr when you are going into production and only use the sheeter for overnight feet?

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