29
My sourdough starter looked like a sad pancake batter for a solid month, then I moved it to a different spot in my kitchen (away from the AC vent) and it doubled in size in 2 days.
3 comments
Log in to join the discussion
Log In3 Comments
the_holly7d ago
Oh man, that's the worst! I swear sourdough is half baking and half feng shui. My last starter was a total dud until I realized the spot on my counter got a cold draft every night. Moving it was like flipping a switch. It's crazy how sensitive they are to tiny temperature changes.
9
henry_murray7d ago
That cold draft story is spot on. I read a study from a university bakery program that said a steady temperature is actually more important than a warm one. My starter does great at a cool 68 degrees in my pantry, but it totally fails if I leave it on the counter where the temp swings from 65 to 75. It's the change that stresses them out, not just being cold.
2