in General Discussion

Here in the UK we seldom get such heat that it's difficult to ferment dough.

At about 30C/86F Yeast is at the top end of its maximum activity.

At 33C/92F its too hot for yeast and its activity is about half of that at 30C / 86F

At 36C/97F It can no longer ferment at all.

On hot days I give the dough 20 minute periods in the fridge to cool it down. The aim is to try to keep it in a 24C / 75G to 26C/79F.

It occurs to me that a small fridge set on a very warm setting might be more effective in hot climates. I'm talking about a 14 litre medical fridge with a thermostat cost around $60.00.

Has anyone tried this?

Any tips for fermenting dough in a hot climate?

I'm assuming there is no air-conditioning.