the_betty•16d agoProlific Poster

I just found out my sourdough starter was way too warm

For months my loaves were coming out flat and dense, and I couldn't figure out why. I finally checked the temperature on the shelf above my fridge where I kept the jar, and it was a steady 85 degrees. That's way too hot for a starter to develop good flavor. Has anyone else had this happen with their starter location?

3 comments

3 Comments

the_james16d ago

Move that starter to a cooler spot right away, like a kitchen counter away from the oven. I had mine on top of the dryer once (don't ask) and it got way too warm and sour. Let it cool down and feed it with room temp water for a few days, it should bounce back. That high heat just makes the yeast go crazy fast without building the good flavor you want.

patking16d ago

On top of the dryer" is a new one, but I've definitely killed a starter with a sunny windowsill.

nancyhernandez16d ago

Remember my mom doing that with her bread dough once.