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My starter went from flat to lively after I stopped feeding it cold water
For two years I fed my sourdough starter with tap water straight from the faucet, even in winter when it was 50 degrees. Then a baker in Anchorage told me to warm the water to 85 before mixing, and my rise time dropped from 9 hours to 5. Has anyone else found water temp changes everything, or is this just a cold climate thing?
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ray2102d ago
Warm water woke mine up too, total game changer.
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wadeyoung2d ago
Honestly, that makes total sense to me. My buddy Tim had this same struggle with his starter for like a year, always sluggish and flat in the winter. He finally tried warming the water to about 80 degrees one day on a whim, and his bread went from dense bricks to super airy loaves. He said the dough almost felt alive compared to before, like it just woke up. Now he keeps a little thermometer by his jars and swears he'll never go back to cold tap water again. Tbh, I think it's a game changer no matter where you live.
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