My sourdough starter went totally flat after that heatwave last August

I kept feeding it like normal in 90 degree weather and it just gave up on me after 3 days of bubbling over the jar. Did anyone else's starter act weird when the temps spiked that high last summer?

3 comments

3 Comments

ruby65916d ago

Yeah, the "bubbling over the jar" part is exactly what happened to mine right before it crashed. I found out the hard way that when it's that hot, you gotta feed it way less often or keep it in the fridge. I started putting mine in the basement where it's cooler and cut back to feeding once a day, and it bounced right back in about a week. Also, switching to cold water from the tap when you mix the flour helps keep the temp down.

barbara_jenkins6616d ago

You mentioned switching to cold tap water, and that got me thinking about the minerals in it. Our city water is pretty hard, and I wonder if the extra calcium and stuff actually helps the starter stay stable. I started using bottled spring water instead of tap, and my starter seems less moody in the heat. Have you noticed a difference with your water type?

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nancy_king2916d ago

Our water is pretty hard here in Tucson, and I've noticed a huge difference since I switched to filtered tap water for my starter. I used to get this weird grayish film on top when I used the tap water straight, but the filtered stuff stopped that completely. @ruby659 mentioned keeping the starter cool, which I think is key, but the mineral content matters too. I bet the spring water has a more balanced pH that keeps the yeast happier, especially in the heat. I'm actually tempted to test a batch with bottled spring water now to see if my starter gets even more consistent.