How to Adjust Sourdough Fermentation for Cold Homes (Without a Proofing Box)

Why Temperature Matters More Than Time

Fermentation speed is driven primarily by temperature, not the clock. If your home sits around 63–68°F (very common!), your dough simply needs a different approach.

Signs Your Dough Is Too Cold

• Dough feels stiff and tight hours into bulk

• Little to no visible rise

• Dense crumb after baking

Simple Ways to Warm Your Dough Naturally

• Oven with the light on (door cracked if needed)

• Microwave with a mug of hot water

• Insulated cooler with warm jar of water

• Proofing near (not on) a warm appliance

Ingredient Adjustments for Cold Kitchens

• Increase starter slightly (10–20g more)

• Use warmer mixing water (80–85°F)

• Extend bulk fermentation using visual cues

Why the Aliquot Jar Helps in Cold Homes

Instead of guessing whether your dough is “ready,” the aliquot jar shows real-time fermentation progress — especially helpful when fermentation takes 6–10 hours.

Cold Fermentation vs Under-Fermentation

Longer doesn’t always mean better. Learning to read rise and dough feel ensures you’re fermenting properly, not just longer.