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?