Why does every sourdough recipe claim it needs to be 78 degrees exactly?

I've been baking for about 3 years now, mostly bread and rolls. I keep seeing online recipes and videos where people say your dough has to be 78F or it won't work right. But I've had great results at 72F in my kitchen during winter and even 80F in summer. My starter acts totally fine either way, just takes an hour or two difference. Am I missing something or is this just people being overly precise for no reason? Has anyone else ignored the temp thing and still gotten good oven spring?

2 comments

2 Comments

gray_gibson13h ago

Temp is just a guideline, results are what matter.

mary83611h ago

@gray_gibson I get what you're saying but temp really does matter in my experience. Its not just a guideline, it changes how things come out depending on what you're cooking. Like with bread, too high and the outside burns before the inside is done. Too low and you get a soggy mess. Results are what count, but temp helps you get those results right.