3
My sister Laura's sourdough tip threw off my whole routine
She told me last weekend that I was killing my starter by keeping it in the fridge too cold, like under 40 degrees. She showed me her trick of putting it on top of the water heater instead, and I tried it Sunday. My first loaf after 3 days had a crumb I've never gotten before, even after 2 years of baking. Has anyone else messed around with starter placement and seen a big difference?
2 comments
Log in to join the discussion
Log In2 Comments
the_jenny7d agoMost Upvoted
lol i literally killed a starter last year by shoving it in the back of my fridge behind some takeout. forgot it was even in there for like 2 weeks. came back and it was totally dead and smelled like actual garbage. i tried reviving it but no luck. now i keep mine on top of my microwave near the counter and it's way happier honestly. the temp thing is real, my kitchen gets cold at night and my starter was so sluggish before. my first loaf after moving it was actually edible which was a nice change from my usual hockey pucks.
7