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My sourdough starter taught me a lesson about patience
For months, I kept my starter on the kitchen counter and fed it once a day, but my loaves were always flat and dense. After reading a tip online, I tried moving it to the fridge and feeding it just once a week. The difference was huge. The cold fridge slowed things down, letting the flavor get way better and the rise get stronger. My first loaf from the fridge starter had an open crumb I'd never gotten before. Has anyone else found that less frequent feeding actually works better for their starter?
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oliver_torres46mo ago
Ever think about how the temperature of your kitchen water might be messing with your daily feedings? If your tap water is really warm, it can make the starter work too fast and get weak. I started using cooler water for my counter feeds and it helped a lot, kind of like the fridge trick but without the wait.
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