Showerthought: I was wrong about needing a fancy setup for sourdough starter

For years I kept my starter in a special jar in a warm spot, feeding it with expensive flour. Last month my fridge broke for a week, so I just left it on the counter and fed it regular store-brand AP flour. It got way more active and bubbly than it ever did before. I think people overcomplicate the environment and ingredients way too much. Has anyone else had a starter thrive on basic stuff?

2 comments

2 Comments

matthewwilson7h ago

Ngl I was the same way with my starter. Bought a special crock and everything. Then I left it out on the kitchen counter for a few days with cheap bread flour because I got lazy. It doubled in size faster than it ever did in its fancy spot. Makes you wonder if we just read too much online and overthink it. My best loaves lately came from that lazy period.

lee1810m ago

Yeah, the "warm spot" thing can be tricky. If it's too warm all the time, the starter can actually get weak and runny. Room temp is usually the sweet spot.