🍞 KneadyMoms
Where Sourdough Meets Real Life

Hey there,

Summer is here. Your kitchen is hot. Your sourdough is fermenting at warp speed. And you’re wondering if baking bread in 85°F weather is even possible.

It is. You just need to adjust your approach.

In This Week’s Batch:

• How heat affects fermentation
• Summer fermentation timing
• Keeping your starter happy in the heat
• Cold fermentation as your summer secret weapon

Reading time: 5 minutes. Summer baking: Totally doable.

☀️ THE KNEADY HACK: Heat Accelerates Everything

The science:

Warmer temperatures = faster yeast and bacteria activity = faster fermentation

What this means in practice:

70°F kitchen (spring/fall): Bulk fermentation 4-6 hours
80°F kitchen (summer): Bulk fermentation 2-3 hours
85°F+ kitchen: Bulk fermentation 90 minutes to 2 hours

The problem: Fermentation can outpace gluten development. Your dough gets sour and slack before it’s ready to bake.

The solution: Multiple strategies working together.

🧊 SUMMER BAKING STRATEGY #1: Use Cold Ingredients

Instead of room temp water: Use water straight from the fridge (or even add ice cubes).

Target dough temp: 68-72°F after mixing (instead of the usual 75-78°F).

How to calculate:

If your kitchen is 85°F and your flour stored at room temp is 85°F, you need very cold water to compensate.

The formula:
Desired dough temp x 3 - (room temp + flour temp + starter temp) = water temp needed

Example:
70°F (desired) x 3 = 210
210 - (85 + 85 + 75) = -35°F
(You’d need ice water)

Simpler approach: Just use the coldest water you have. Measure dough temp after mixing. If it’s over 75°F, you’ll have very fast fermentation.

❄️ SUMMER BAKING STRATEGY #2: Embrace Cold Fermentation

The method:

Evening: Mix your dough with cold water. Leave on counter for 1-2 hours only (just enough to start fermentation).

Immediately refrigerate: Move to fridge for overnight bulk fermentation.

Morning: Dough will have slowly fermented overnight. Shape and final proof at room temp (2-3 hours), then bake.

OR: Shape in the morning, proof in fridge all day, bake in the evening.

Why this works:
• Cold slows fermentation to a controllable pace
• You avoid the hottest part of the day
• Better flavor development
• More schedule flexibility

🏠 SUMMER BAKING STRATEGY #3: Cool Spots in Your Home

Basements: Usually 10-15°F cooler than upstairs.

Tile or stone counters: Naturally cooler than wood.

AC vents: Not directly in the stream, but nearby.

Cooler on the floor: Heat rises. Floor is cooler.

Avoid: Near windows, ovens, dishwashers, direct sunlight.

💧 KEEPING YOUR STARTER ALIVE IN SUMMER

The problem: Your starter might double in 2-3 hours instead of 4-6. By hour 8, it’s collapsed and acidic.

Solutions:

Option 1: Refrigerate it
Feed once a week. Pull out 2-3 days before baking and do 2-3 room-temp feedings to wake it up.

Option 2: Feed twice daily
Morning and evening feedings keep it from getting too acidic.

Option 3: Increase the feeding ratio
Instead of 1:1:1 (starter:flour:water), try 1:3:3 or even 1:5:5. More food = longer time to peak.

Watch for: Acetone smell (overly hungry). If you’re gone all day and come home to collapsed, smelly starter, switch to fridge storage.

🌡️ MONITORING DOUGH TEMPERATURE

Get a thermometer: Instant-read probe thermometer. Stick it in your dough after mixing.

Target: 68-75°F for summer baking

If it’s too warm: Use colder water next time. Or start with a cold autolyse (flour + ice water mixed and refrigerated for 30 min before adding starter).

Track your results: Keep a simple log. “Dough temp 78°F, bulk done in 2.5 hours, result was slightly over-fermented.” Adjust next time.

💬 COMMUNITY SPOTLIGHT

Nina from Arizona (where summer temps hit 110°F+) bakes year-round. Her strategy: ‘Everything goes in the fridge. Bulk fermentation in the fridge overnight, final proof in the fridge during the day, bake in the evening when the house cools down. I never fight the heat anymore.’ Show her summer baking timeline.

⚡ QUICK WINS FROM THE COMMUNITY

• Freeze your mixing bowl for 30 minutes before mixing dough (from Vanessa L)

• Bake early morning before the house heats up (from Mary)

FINAL RISE

Summer doesn’t have to be a sourdough hiatus.

Yes, you’ll adjust your timing. Yes, cold fermentation becomes your best friend. Yes, you might bake less frequently.

But summer tomatoes on fresh sourdough? Burgers on homemade buns? Bread with grilled vegetables?

Totally worth adapting for.

Until next Tuesday,

Leah + The KneadyMoms Community

P.S. What’s the hottest temperature you’ve successfully baked in? Reply with your survival tips!