Fermentation Log
Real-time monitoring of biological activity in current batches
Current Batches
Last updated:
Batch #2026-001
Status:
Active Fermentation
Ambient Temperature:
72.3°F
Humidity Level:
65.2%
Starter Age:
18 hours
Hydration:
78%
Expected Completion:
6 hours
Batch #2026-002
Status:
Bulk Fermentation
Ambient Temperature:
71.8°F
Humidity Level:
63.5%
Starter Age:
22 hours
Hydration:
75%
Expected Completion:
4 hours
Batch #2026-003
Status:
Final Proof
Ambient Temperature:
73.1°F
Humidity Level:
67.8%
Starter Age:
20 hours
Hydration:
80%
Expected Completion:
2 hours
Environmental Conditions
Temperature Monitoring
Current: 72.1°F
Range: 68°F - 75°F
Temperature directly affects fermentation speed and flavor development. We maintain consistent ambient conditions to ensure predictable results.
Humidity Control
Current: 65.5%
Range: 60% - 70%
Humidity levels prevent crust formation during fermentation and maintain dough hydration throughout the process.