It took me 8 months to figure out my sourdough starter was too cold

I kept trying to bake sourdough and ended up with these dense, flat bricks every time. I tried different flours, different hydration levels, even switched to filtered water after reading tips online. My kitchen stays around 65 degrees in the winter and I never thought that mattered. Finally a friend came over and pointed out my starter was barely bubbling because it was cold. I moved it near the radiator and within a week I got my first real rise on a loaf. Has anyone else dealt with a temperature issue that took forever to catch?

2 comments

2 Comments

jana_henderson5210d ago

omg yes this was literally me with my starter!!! i had no idea temperature mattered that much either. mine was sitting on a cold counter for like 10 months and i thought i was cursed or something lol. i finally moved it to the top of my fridge where its a little warmer and it went from barely alive to doubling in size overnight. its crazy how something so simple can totally change everything. i feel like nobody talks enough about how just a few degrees can make or break a starter.

masondixon10d ago

Whoa yeah @jana_henderson52 hit the nail on the head. Honestly I had the same problem with my first starter for like six months until I moved it to my bathroom counter where the temp stays around 75. Overnight it started bubbling like crazy and actually smelling good instead of like weird nail polish. A cheap little thermometer strip on the jar helps too so you're not guessing.