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My sourdough starter hit 100 days old and I almost threw it out last month
I was ready to quit after my last three loaves came out flat and gummy. I almost dumped the jar into the sink on day 72. But I kept feeding it, and yesterday I baked a loaf that actually had an open crumb and a good ear. It made me realize I was rushing the bulk ferment every time. Has anyone else had a starter that just needed more time to get strong?
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emerydixon14d agoTop Commenter
Maybe your kitchen is too cold.
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ryanburns14d ago
Yeah, that's a solid point from @emerydixon. My dough was a total brick last winter for the same reason. I ended up putting the bowl on top of my warm oven while it was preheating, just for a little while. It made a huge difference getting the yeast going. A cold room can really slow everything down.
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the_miles3d ago
My cat loves warm dough bowls.
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