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?

3 comments

3 Comments

haydenc103mo ago

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.

angelac632mo agoMost Upvoted

Hmm, 65 is definitely cold but I don't know about the whole "slow rise makes better flavor" thing. Maybe it's just me but a long cold ferment can make the dough go flat and dense if you aren't careful. I've had loaves that sat overnight at 68 degrees and came out tasting more like sour yogurt than anything complex. Like, the yeast gets tired and the lactic acid takes over too much. If you push it past 12 hours in a cold basement you might end up with a pancake. Maybe try 70 degrees for a solid 4 hour rise and see if the texture holds up better.

the_oliver3mo ago

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