Temperature Control of Yeast and Bacteria Balance
Sourdough yeasts have an optimum near 25-27 C while lactic acid bacteria peak nearer 32-35 C, so warmer fermentation shifts the culture toward LAB and sharper acidity while cooler fermentation preserves gassing power. Each roughly 8 C rise about doubles fermentation rate, so temperature is the strongest single schedule lever.
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Sourdough yeasts have an optimum near 25-27 C while lactic acid bacteria peak nearer 32-35 C, so warmer fermentation shifts the culture toward LAB and sharper acidity while cooler fermentation preserves gassing power. Each roughly 8 C rise about doubles fermentation rate, so temperature is the strongest single schedule lever.
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