My sourdough starter went crazy after I moved it to a warmer spot

I keep my starter on the kitchen counter, but last week I put it on top of the fridge to make space. It was a solid 10 degrees warmer up there. By the next morning, it had doubled in size and was bubbling over the jar. I had to scrape a huge mess off the fridge door. It made my usual weekend loaf rise way too fast and the crumb was all uneven. Has anyone else had a starter go wild from a simple change like that?

2 comments

2 Comments

reese862d ago

Ever try to bake with a starter that's too active? I once put mine near a heating vent by mistake and it went nuts, just like yours. The bread came out full of huge holes, like Swiss cheese, and it collapsed in the middle. Now I'm super careful about where I leave the jar, even a little warmth changes everything. It's wild how such a small thing can throw off your whole baking schedule.

harperwright2d ago

Ugh, @reese86, that's why my kitchen's now a strict temperature-controlled zone for my starter!