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Where’s Darwin when I need him?

How fast does yeast adapt to its environment? Is it possible that in a few short months my sourdough starter has evolved into something that doesn’t care so much for the warmer end of the temperature range? My starters are perking along happily without additional heating, great oven spring etc. At a (by most people’s standard) rather cool room temperature my final build easily doubles and bubbles in under 12 hours. The two starters bubble away on their own with only a modest input of food from time to time.

No complaints from me, mind you. I think they’ve grown into something that gives a nice tang to the bread without being overwhelming. And the notion of making two big loaves of bread from an ounce of starter (not dry yeast – but starter!) is amazing to me, even now that I am doing it often.

OK – bulk fermentation is underway, the dough is coalescing and growing. In an hour or so I’ll fold it which will give it a great leap in strength and then into the frig for a real cool temperature rising so it can be baked tomorrow night.

Thanks yeastie boyz!