Whether you’re working with yeast or with sourdough starter, your breads will naturally rise or fall depending on the temperature in your home.
Ideally, your bread will rise best when your home consistently stays between 68 and 72 degrees Fahrenheit (20 and 22 degrees Celsius).
However, during the summer months, your home might go above those ideal temperatures, easily reaching 75 degrees and above. And the higher the temperature, the faster your bread will proof.
If your bread rises too quickly, it may taste bland and will struggle to hold its shape. So what can you do to slow that rise this summer?