angelac63•2mo agoMost Upvoted

I was totally wrong about letting my sourdough starter sit out overnight

I always thought a 24-hour room temp feed was too long and would over-ferment it, but after my starter got sluggish last week, I tried it on a whim. The next morning it was the most active I've ever seen it, practically climbing out of the jar (I use a 1:1:1 ratio). Anyone have a different trick for reviving a lazy starter?

3 comments

3 Comments

emma7682mo ago

Practically climbing out of the jar" is wild to me. I've only ever seen that happen when my starter is basically done for and smells like nail polish remover.

jake1572mo ago

Tried a cold ferment and it calmed right down.

briancampbell1mo ago

The "practically climbing out of the jar" part is exactly what happened to mine... I used to be one of those people who swore a 24 hour room temp feed would just make it smell like acetone and go flat. But after trying it once out of desperation, I was totally wrong. @jake157 I see you mentioned a cold ferment calming things down... I've had mixed results with that, sometimes it just wakes up even more sluggish. For me, that long room temp stretch seemed to give my starter the kick it needed after a few weeks of being lazy.