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Author Topic: Simple and Effective Bulk Ferment Set-up w/ Temperature Profile  (Read 37381 times)

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Offline surgtech2006

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Re: Simple and Effective Bulk Ferment Set-up w/ Temperature Profile
« Reply #20 on: December 23, 2017, 02:18:51 PM »
I use my sous vide controller to run the nifty little fridge I trash picked during a grocery store remodel.
Ev:
Not that it's related to the thread per say, but would like to know how you're using the ST1000 for sous vide. I was planning on buying a controller or 2 to play around with for a few different projects like my wineador and a proofing cabinet.
Jerry

Offline TXCraig1

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Re: Simple and Effective Bulk Ferment Set-up w/ Temperature Profile
« Reply #21 on: December 23, 2017, 08:33:43 PM »
I think it's the difference in ambient. I keep my house around 76-77. Maybe try a smaller bottle of ice - or a partially filled bottle.
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Offline Connpatd

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Re: Simple and Effective Bulk Ferment Set-up w/ Temperature Profile
« Reply #22 on: January 07, 2018, 11:12:14 AM »
Going with a smaller ice bottle helped a litle bit but the ice melts a lot more and therefore is not as stable.

I solved the problem by going back to 64 ounces and then adding an old sofa pillow into the cooler between the dough and the ice.  It acts like an insulator and I am pretty much spot on now. 


Offline RETOPIA

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Re: Simple and Effective Bulk Ferment Set-up w/ Temperature Profile
« Reply #23 on: April 18, 2018, 09:09:06 AM »
Going with a smaller ice bottle helped a litle bit but the ice melts a lot more and therefore is not as stable.

I solved the problem by going back to 64 ounces and then adding an old sofa pillow into the cooler between the dough and the ice.  It acts like an insulator and I am pretty much spot on now.

I tried adding a table spoon of salt to 1.25L of water and then freezing the bottle. Takes a lot longer to freeze, but did seem to melt slower.

Offline TXCraig1

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Re: Simple and Effective Bulk Ferment Set-up w/ Temperature Profile
« Reply #24 on: April 18, 2018, 09:24:11 AM »
I tried adding a table spoon of salt to 1.25L of water and then freezing the bottle. Takes a lot longer to freeze, but did seem to melt slower.

That makes sense, adding salt  freezing temp which requires removing more heat. It's a great idea. I never thought about it. I'm not sure it would work for me as I'm just barely able to keep the temp where I want it (I don't want it any lower).
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline mux

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Re: Simple and Effective Bulk Ferment Set-up w/ Temperature Profile
« Reply #25 on: February 10, 2019, 03:01:21 PM »
Sorry to bump up old thread. How did you do the data logging of the temperature?

Offline TXCraig1

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Re: Simple and Effective Bulk Ferment Set-up w/ Temperature Profile
« Reply #26 on: February 10, 2019, 03:24:28 PM »
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline ndg

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Re: Simple and Effective Bulk Ferment Set-up w/ Temperature Profile
« Reply #27 on: November 11, 2019, 03:26:34 PM »
@txcraig1 . . I use this cooler / water bottle technique everytime for my dough.  I just suggested this to someone on the Big Green Egg forum . . and curious to hear if you still use this method?  Any updates since you first posted this?  Thanks!

Offline TXCraig1

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Re: Simple and Effective Bulk Ferment Set-up w/ Temperature Profile
« Reply #28 on: November 11, 2019, 04:54:04 PM »
Yes. Still do it the same way.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

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