Sourdough starter quantity predictive model

[TXCraig1]

Thanks @TXCraig1 for this. I looked at the reference paper and seems like it has different peak temperature compared to the graphs in the original post. For example L. sanfranciscensis peaks at ~90F while in your graphs it is ~80F.
I'm fermenting at these temperatures and find that the dough is overproofed. Could this be the reason?

L. sanfranciscensis is the blue line in the chart. It peaks near 90 in the chart and the model. It's Ganzle's formula, so they should be identical. The combined yeast+LAB model (green line) looks a lot more like the yeast (red line) than the LAB as the yeast provides significantly more of the total fermentation byproducts (CO2 in particular). 

[MrPibbs]

I love using the Sourdough Home to control temps.  

• https://www.amazon.com/dp/B0C9SJ9FRW/?tag=pmak-20

I use this Weck jar which fits perfectly.

• https://www.amazon.com/dp/B08D3YDKT5/?tag=pmak-20

[PapaJawnz]

I love using the Sourdough Home to control temps. 

• https://www.amazon.com/dp/B0C9SJ9FRW/?tag=pmak-20

I use this Weck jar which fits perfectly.

• https://www.amazon.com/dp/B08D3YDKT5/?tag=pmak-20

Thoughts on a seedling mat with temperature control and put the proofing bowl on instead of the brod and taylor?

https://www.amazon.com/dp/B016MKY7C8/?tag=pmak-20

It would only heat from the bottom but maintains temps very easily.

[MrPibbs]

Thoughts on a seedling mat with temperature control and put the proofing bowl on instead of the brod and taylor?

https://www.amazon.com/dp/B016MKY7C8/?tag=pmak-20

It would only heat from the bottom but maintains temps very easily.

With a covered container on top, it should work...but I would first do a test using a Thermopen probe to see how bottom temps compare to upper level starter/dough (proofing), and cross checking device temp accuracy.

[Heikjo]

Thoughts on a seedling mat with temperature control and put the proofing bowl on instead of the brod and taylor?

https://www.amazon.com/dp/B016MKY7C8/?tag=pmak-20

It would only heat from the bottom but maintains temps very easily.

Interesting gadget. Sourdough Home is nice, but a bit pricey for what it does. The cooling option is neat, but not that useful for me. It's mostly during winter some heat would be useful. Using hotter water helps.

If the pad itself doesn't get hotter than the setpoint, I don't see why it shouldn't work. I don't know about the Sourdough Home, but the Brød & Taylor proofer provides heat from below. You could even elevate the container a little bit.

[PapaJawnz]

Interesting gadget. Sourdough Home is nice, but a bit pricey for what it does. The cooling option is neat, but not that useful for me. It's mostly during winter some heat would be useful. Using hotter water helps.

If the pad itself doesn't get hotter than the setpoint, I don't see why it shouldn't work. I don't know about the Sourdough Home, but the Brød & Taylor proofer provides heat from below. You could even elevate the container a little bit.

I've been using it and my home has fluctuated between 60-70F.  I need to set the mat 1 degree higher to maintain the temperature.  If the lidded bowl with the dough is not covered with a small towel there will be condensation under the lid.  So long as I cover the whole container with the towel and keep it on the heating mat it works quite well.  I've done 70F fermenting when the house was much cooler.

[JeffCT]

Craig, you should write a book. This greatly improved my approach. I did some 36 hour RT yesterday. Probably my best yet because of the principles here.

[TXCraig1]

Craig, you should write a book. This greatly improved my approach. I did some 36 hour RT yesterday. Probably my best yet because of the principles here.

Maybe someday.    Happy to hear it helped you.

[cwood]

Question on the google spreadsheet calculator.  I am seeing a limit on temperature must be between 55 and 90F.  Is this intentional?  Can it support fridge cold ferment temps?

[TXCraig1]

Question on the google spreadsheet calculator.  I am seeing a limit on temperature must be between 55 and 90F.  Is this intentional?  Can it support fridge cold ferment temps?

I didn't make the spreadsheet, but I believe Mitch's thinking aligned with my original post that below 55F and above 90F was far enough outside the range of data used in the regression that it may not be reliable. In my original model, I color coded it to give my opinion of reliability. He couldn't really do that in the spreadsheet, so I think he limited the range rather than give the false impression that the prediction quality was necessarily the same at all temps.

My model in the first page of this thread pushes the predictions down to CF temp, but at the time, I didn't have any data to test it down there, and it's not something that I've done since nor plan to. I can count on one hand how many folks I've seen post about doing it here in the past 15 years. IMO, for pizza, SD should be fermented between 55-65F.

[cwood]

Roger that....the numbers get quite big.  I am reversing into all of this great structure for all my long ferment SD Neo and Detroit formulas.....its warming my mind but I think I am getting it.

My current Detroit is 17%SD, 71% hydration and 80 hours fridge CF.  2 hours before at 70 and 2 hours pre cook at 70.  I also use 1g of IDY as a crutch and I want to simplify it all and get rid of the IDY (which is there because I was probably under proofing pure SD prior!)

[cwood]

Doing a test beside the above mentioned 80 hour cold ferment batch with a 12 hour WP single 650g ball mixed from scratch using this calculator this morning for tonight's Deeeetroit bake.  Spec was 17% SD.

[cwood]

Well my 12 hour dough was pretty damn good!  Hand mixed, few stretch and folds and just left it.  VERY similar to the 80 hour.  I should not have varied the greasing of the pans (1 was butter and oil and the other was beef tallow) because I think it would have been hard to tell the crumb apart.  The tallow created more crisp. The flavor diff was not detectable being under many delicious toppings.  Have to rethink my whole workflow and plot for same in the spring with the Neo!

[TXCraig1]

Awesome.