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Author Topic: Optimal Refrigerator Temperature?  (Read 1956 times)

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Offline PizzaEater101

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Optimal Refrigerator Temperature?
« on: February 27, 2011, 11:03:57 PM »
I saw a post by Peter that I think is compartment where he puts his dough to cold ferment is I think 42 F or 43 F degrees.  On my fridge I can see the temp by pressing a button and the fridge says it's 34 F degrees.  It's just 2 F above freezing.  I could raise it I guess by the press of a button but I've always had it at that since I have had the fridge.  It keeps food fresher longer and less likely to go bad sooner.  I made some dough and checked the temp of the dough with the digital food thermometer at it read 74 F degrees.

I am curious what the optimal or ideal temp for a refrigerator is when cold fermenting dough?

I did a search for this at the forum but did not see my answer.

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Offline c0mpl3x

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Re: Optimal Refrigerator Temperature?
« Reply #1 on: February 28, 2011, 04:40:44 AM »
if you never open your fridge, 42 is fine but if you open it more than a few times a day...  go colder.
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Offline PizzaEater101

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Re: Optimal Refrigerator Temperature?
« Reply #2 on: February 28, 2011, 09:32:58 AM »
Thank you for the info.  There is always someone home even during the week day so the fridge is opened many times a day.  I'll keep the temp low based on your advice.


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Offline Jackitup

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Re: Optimal Refrigerator Temperature?
« Reply #3 on: February 28, 2011, 09:49:54 AM »
Cold ferment desired temp for pizza dough is different from safe fridge temp overall. Food safety danger zone is 40 to 140, optimal fridge temps would be 35 to 38, 40 tops. I keep mine 34-35. I would just go for a longer ferment time than risk the other food in your fridge.
Jon
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Offline PizzaEater101

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Re: Optimal Refrigerator Temperature?
« Reply #4 on: February 28, 2011, 09:57:23 AM »
Thanks Jack, the digital readout says my fridge is at 34 F degrees so I guess my food is not only safe but the dough is happy.  I do long fermentation times now anyway.

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Offline Pete-zza

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Re: Optimal Refrigerator Temperature?
« Reply #5 on: February 28, 2011, 10:56:47 AM »
PizzaEater101,

As the replies of the other members imply, there are issues that are involved in storing dough balls in a standard home refrigerator as opposed to a commercial cooler that professional pizza operators use. I have written on this subject many times but if you did not use the forum's Advanced search feature at http://www.pizzamaking.com/forum/index.php?action=search;advanced (http://www.pizzamaking.com/forum/index.php/topic,3101.0.html) along with my user name in the user box, you might not have found them. But these posts are typical:

Reply 1 at http://www.pizzamaking.com/forum/index.php/topic,12247.msg115827.html#msg115827  
Reply 183 at http://www.pizzamaking.com/forum/index.php/topic,3985.msg84364/topicseen.html#msg84364  
Reply 12 at http://www.pizzamaking.com/forum/index.php/topic,11726.msg108526/topicseen.html#msg108526
Reply 11 at http://www.pizzamaking.com/forum/index.php/topic,2096.msg18611/topicseen.html#msg18611
Reply 4 at http://www.pizzamaking.com/forum/index.php/topic,6058.msg51968/topicseen.html#msg51968
Reply 5 at http://www.pizzamaking.com/forum/index.php/topic,6138.msg52712/topicseen.html#msg52712 ; and
Reply 2 at http://www.pizzamaking.com/forum/index.php/topic,9049.msg78232/topicseen.html#msg78232.

Peter
« Last Edit: February 28, 2011, 11:23:54 AM by Pete-zza »

Offline PizzaEater101

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Re: Optimal Refrigerator Temperature?
« Reply #6 on: February 28, 2011, 11:45:40 AM »
Peter, thank you for the links.  I did not use the advanced feature but I did use keyword Refrigerator but go only some post and they were semi-useful.  Your links are more useful.  I did not use the advanced feature because I figured if I use keyword Refrigerator I'd get all post by you and others.  Honestly I think made a typo when I typed in Refrigerator and only got a few post and by those who spelled it wrong.  Had I not made the typo I'd have spelled it right and probably gotten many of the links you gave me.

Thank you, your links are answering my question.

Offline November

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Re: Optimal Refrigerator Temperature?
« Reply #7 on: February 28, 2011, 12:56:27 PM »
An ambient temperature of around 41 F is normal in modern refrigerators that are compartmentalized.  Compartments for meat are closer to 32 F, and compartments for vegetables are closer to 50 F.  I believe the "40 F or bellow" guideline given by the USDA Food Safety and Inspection Service is based on generic non-compartmentalized refrigerators.  If you're a vegetarian without separate temperature-controlled compartments, 41 F would be satisfactory.

This is simply about time and the microbial race.  If you consume everything in your refrigerator within a couple hours of bringing it home from market, even higher temperatures could be safe.  The point is that food becomes less safe with higher temperatures and longer storage duration.  Incidentally, the math behind calculating the proper amount of yeast for a dough formula given a specific temperature is applicable to determining how long food remains safe at a specific temperature relative to its type.  Without the math, and without knowing more of the specific refrigerator, "40 F or bellow" is definitely the guideline to use.

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