I thought letting my sourdough starter sit on the counter for a week was a waste, but my bread's flavor is way better now.

3 comments

3 Comments

harperwright2mo agoMost Upvoted

Yeah, I used to think keeping it in the fridge was the only way, but that "more sour, complex taste" you mentioned totally changed my mind.

black.amy1mo ago

Totally get what you mean, @harperwright. My own fridge used to be a sourdough prison, honestly. I was so scared of it going bad that I never let it breathe. The flavor difference is night and day once you get brave and leave it out. It's like my starter went from being a flat, quiet roommate to this loud, tangy character with way more personality. Kind of a mirror for my own life choices, come to think of it.

gonzalez.nancy2mo ago

That part about the flavor being way better is so real. I found the same thing, letting it sit out for a few days develops a much more sour, complex taste. It seems to really wake up the wild yeast compared to keeping it in the fridge all the time.