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.

2 comments

2 Comments

harperwright23d 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.

gonzalez.nancy23d 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.