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I finally figured out my sourdough starter problem after two weeks
My starter kept smelling like nail polish remover and wouldn't rise right. I thought it was my flour, so I switched brands three times. Turns out, my kitchen was just too cold at night, around 65 degrees. I moved the jar on top of my fridge and fed it twice a day, and it finally doubled in size after 14 days. Has anyone else had to change the spot they keep their starter to get it going?
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the_miles1mo ago
My starter did the exact opposite, it went crazy when I left it in my cooler basement around 65 degrees. I had it on my counter at 72 before and it was always sluggish and smelled weird. Maybe the problem wasn't the temperature but something else in your process, like the water or how much you were feeding it. I mean, a lot of guides say cooler is actually better for developing flavor. Maybe moving it just changed the airflow or light.
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seth_wells4910d ago
Forget the water, grant.anthony, your basement is haunted.
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