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My sourdough starter went crazy after I left it on the furnace for a day
This was two weeks ago, and I was ready to throw the jar out. I put it on the warm furnace top by mistake, and it doubled in size overnight. I used it for a loaf the next morning, and it was the best rise I've ever gotten. The crust was perfect and the crumb was open. I've been keeping it in that same warm spot ever since. Has anyone else had a starter react that fast to a small change in heat?
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the_drew4d ago
That's wild it doubled overnight on the furnace. What's the actual temperature on that spot? I keep mine on the fridge top and it's just kinda warm. If your spot is way hotter, I wonder if you're basically speed-running the fermentation.
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stone.jesse4d ago
Maybe not a speed run, just a good active spot. My last batch did the same thing in a warm corner of the kitchen. Seems like a strong start, not necessarily too hot.
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