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My sourdough starter looked like a sad pancake batter for a solid month, then I moved it to a different spot in my kitchen (away from the AC vent) and it doubled in size in 2 days.
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the_holly5mo ago
Oh man, that's the worst! I swear sourdough is half baking and half feng shui. My last starter was a total dud until I realized the spot on my counter got a cold draft every night. Moving it was like flipping a switch. It's crazy how sensitive they are to tiny temperature changes.
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jenny_lane125mo ago
Temperature is everything with those things. Mine hated the fridge.
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barbara_jenkins663mo ago
Gotta keep a thermometer by that jar like it's a sick pet. I once moved my starter three feet to the left and it went from bubbly and happy to flat as a pancake. Swear it's more particular than my cat about where the sun hits its spot. Now I just leave it in one place and pray nobody rearranges the counter. Way I see it, these starters have us trained better than we have them trained.
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henry_murray5mo ago
That cold draft story is spot on. I read a study from a university bakery program that said a steady temperature is actually more important than a warm one. My starter does great at a cool 68 degrees in my pantry, but it totally fails if I leave it on the counter where the temp swings from 65 to 75. It's the change that stresses them out, not just being cold.
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