9
My sourdough starter used to live in the fridge, now it's on the counter full time
I kept it chilled for years thinking it was easier, but after a class in Phoenix last fall, I switched to daily feeding at room temp. The flavor is way more complex and my rise is consistent. Anyone else make this switch and notice a difference?
3 comments
Log in to join the discussion
Log In3 Comments
julia_miller2424d ago
Totally get it, keeping it out made a huge difference for me too. I mean, @the_oscar has a point about the little things, and temp is a big one. It just acts way more alive on the counter.
6
A class in Phoenix? You flew somewhere just to learn about sourdough? That's some serious dedication to a jar of flour and water.
5
Guess some people just really want to get it right, you know? I mean, if you're gonna spend all that time feeding a starter, might as well learn from the best, right @simonp47? A good class can teach you the little things, like how to tell when your dough is actually ready to bake. Otherwise you're just guessing with a wet blob for weeks.
3