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My sourdough starter used to be a total dud for years
Honestly, I kept it in a cold corner of my kitchen in Spokane and it never really got active. Tbh, the change happened after I moved it to the top of my fridge, which stays a steady 75 degrees. Ngl, within a week, it doubled in size in 4 hours and my loaves stopped being dense. Anyone else find their starter is super picky about temperature?
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jessicac281d agoMost Upvoted
My friend in Seattle kept her starter in a cool pantry for months with no luck. She moved it to a sunny window like @william_jackson65 might try, and it finally woke up.
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