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?

2 comments

2 Comments

emma76813d 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.

jake15713d ago

Tried a cold ferment and it calmed right down.