the_dakota•1mo agoMost Upvoted

Finally got my sourdough starter to double in 4 hours flat

I was reading this old bakery blog from a guy in Vermont and he said something about keeping the starter at 78 degrees with a seed ratio of 1:2:2. Tried it with my own starter last week and it actually worked way better than the 1:1:1 I was doing before. Anyone else find that tweaking ratios made a big difference for them?

2 comments

2 Comments

william_taylor1mo ago

Man, I used to think ratios were just for the math nerds. But I finally tried a 1:2:2 with my own starter and it was a total game changer, it really forced me to pay more attention to temperature. The speed difference was way bigger than I expected, guess I was wrong about that one.

-1

evan_dixon671mo ago

Funny you mention that @william_taylor, a buddy of mine had the exact same wake-up call with his starter last month.