Unpopular opinion: putting a shot of espresso in my sourdough starter was a $6 mistake

Lee Price · 2026-11-03T01:30:03.314651+00:00

Last Tuesday I mixed a leftover shot from my machine at home in Austin into the starter, thinking the acid would give it a little kick. Four hours later the thing doubled and then fell flat with a smell halfway between coffee and gym socks, and the loaf baked up dense as a brick at 450 for 40 minutes. Turns out the yeast liked the buzz for about an hour and then quit on me. Anyone figure out a caffeine dose that won't tank the rise, or should I keep my starter and my mug separate for good?

Vivisector

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Unpopular opinion: putting a shot of espresso in my sourdough starter was a $6 mistake | Bakers - Vivisector