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TIL my sourdough starter was weak because I kept it too warm
For months, my loaves were dense and barely rose. I kept my starter on top of the fridge, around 78 degrees. Moved it to my basement counter, about 65 degrees, three weeks ago. The difference is huge. It's slower, taking almost 12 hours to peak, but the flavor is deeper and the rise is way better. My last bake had an open crumb I never got before. Is a cooler spot really that big of a deal for everyone?
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martin.tyler6mo ago
So you just leave it out all day?
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viola_henderson6mo ago
Used to be the same way, @martin.tyler, always putting it back in the fridge right away. Changed my mind after reading how the condensation from going cold to warm can actually make things go bad faster. Now I let it cool on the counter until it's room temp. Found my leftovers last a lot longer this way, in my experience. Your mileage may vary, of course.
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rowan_anderson5mo ago
Totally agree with you on this. I started doing the same thing a few years back after my soup kept getting that weird fridge taste too fast. Letting it sit out for an hour or two makes a huge difference. The steam trapped under the lid just turns into a soggy mess if you seal it up hot. My rule is to let it cool until the pot doesn't feel warm to the touch anymore.
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