I finally fixed my sourdough starter after 3 months of flat loaves

Last week I realized my starter was too cold on the counter, it hit 62 degrees at night here in Portland and the poor thing was just sleeping. I moved it onto the fridge top where it stays warmer and fed it twice a day for four days, and boom, it doubled in size overnight. My first loaf came out with actual holes and a crunchy crust, which felt like a small miracle after wasting like 10 bags of flour. Has anyone else tried the fridge top trick or is there a better spot in a drafty old kitchen?

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daniel59314d ago

Ten bags of flour? That's brutal, I would have thrown the whole starter out way before that. Moving it to the fridge top is a solid hack though, heat rises so it makes sense it stays warmer up there. My old apartment had a drafty window by the stove and I ended up putting mine inside the microwave with the door cracked, just to keep it away from the cold.