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My sourdough starter finally came alive after a month in my cold kitchen
I kept it on top of the fridge and fed it with rye flour, and it finally doubled overnight. Anyone have tips for keeping it active without baking every single day?
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piper_burns5mo ago
Cold kitchens are a pain but they make a tough starter. Stick it in the fridge and feed it once a week, it'll go dormant but stay alive. That's how I keep mine going between bakes.
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the_cameron6mo ago
Cold kitchen, huh? That month long wait makes me wonder if you're actually in a better spot than people with warm kitchens. Your starter might be slower but it could develop way more flavor. Have you tried putting it in different cold spots to see how it changes? Like the back corner of a pantry versus that fridge top heat? You might find a sweet spot where it stays alive but doesn't need daily feeding.
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