Hi Meru, bread dough will rise a little more slowly at 22C, but it's difficult for me to say exactly what went wrong with your recipe without knowing more about the exact recipe and process you followed. What ingredients did you use, and how much of each? What happened after the overnight rise? Did the bread fail to rise in the oven? 

In terms of the rate of fermentation and how long it takes for your starter to double in size, this can be affected by both temperature and your maintenance routine. While your starter should function well at temperatures between 21-26C (70-80F), it's going to ferment and rise more quickly at 26 degrees than it will at 21 degrees. Your feeding routine also affects the rate of fermentation. To keep yeast activity vigorous ideally you want to replenish (feed) your starter when it's at its peak of rising, or just beginning to fall. Allowing your starter to fall significantly between feedings tends to lead to sluggish yeast behavior. 

You didn't mention the ratio of ingredients in your starter, but I'm assuming you're following our starter maintenance routine, which calls for a 1:1:1 ratio of starter:water:flour, by weight. We also recommend feeding twice a day when your starter is kept at room temperature. Your starter may be slowing down due to cooler temperatures, or it may need a few days of twice a day feedings at room temperature to revive it from its time in the refrigerator. While a mature starter survives quite well in the refrigerator, it won't thrive there. Feeding your starter at room temperature is what builds the populations of wild yeast and friendly bacteria, which allows your starter to function at its best in your baking. 

When you feed your starter at room temperature, replenishing it when it reaches its peak will help keep yeast activity strong. If necessary, you can adjust the ratio of ingredients in your starter so that your twice a day feedings fall closer to the peak. To slow down fermentation, try offering your starter a relatively larger meal (1:2:2, or even 1:3:3 starter:water:flour, by weight). This type of routine may be helpful when it's warmer, if you find your starter is peaking after only a few hours. 

I know it seems like faster rising must be better when it comes to your starter's rising behavior, but a starter that peaks after 8 hours might actually perform better in your baking than one that peaks after only 4 hours. Sometimes slow and steady wins the race. It's all about finding a starter maintenance routine that works for you, and keeps your starter active and strong. 

Barb

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