My sourdough starter finally worked after a week in my Seattle kitchen

I kept it on top of my fridge where it's a bit warmer, around 75 degrees, and fed it twice a day with 50 grams each of flour and water. It finally doubled in size and passed the float test yesterday. What's your go-to spot in your house for keeping a starter happy?

2 comments

2 Comments

richard_nelson2mo ago

My oven with just the light on keeps it at a perfect 78 degrees. That consistent warmth really sped things up for my last starter.

nathanh752mo ago

Tried that, works great for proofing dough too.