Just realized my sourdough starter loves my cold kitchen counter more than the warm oven light trick.

Left it out overnight at 65 degrees instead of putting it in the oven with the light on, and it doubled in size faster than it has in weeks, so has anyone else found their starter prefers a cooler spot?

2 comments

2 Comments

haydenc104d agoMost Upvoted

Wait, your kitchen is 65 degrees overnight? That's practically a walk-in fridge. Mine sits at like 72 and I thought that was chilly. Maybe the slower rise lets the yeast build strength without getting stressed out by the heat. It makes sense if you think about how sourdough originally came from cooler places. I'm going to try moving mine to the basement and see what happens.

the_oliver4d ago

Right? @haydenc10 gets it, cold kitchens make for way better flavor.