ray_campbell46•15d agoProlific Poster

I tried two ways to make my sourdough starter and one was a total game changer

For months, I kept my starter in a cool, dark pantry like a lot of guides say. It was fine, but my loaves were just okay. Last week, I moved the jar to sit on top of my fridge where it's a bit warmer, maybe 75 degrees. The difference is crazy, it's so much more active and bubbly now! My last bake had the best oven spring I've ever gotten. Has anyone else found a sweet spot for starter temperature that really worked?

3 comments

3 Comments

grace_campbell15d ago

Nah, keeping mine warm just made it go bad faster. The pantry works fine for me, my bread turns out great.

the_christopher15d ago

Totally, that's how most "life hacks" go for me too.

the_grace15d ago

Wait, how warm are we talking here?