PSA: My sourdough starter from 2018 is a completely different beast now than it was the first year.

It went from needing a full 12 hours to double in my old Chicago apartment to doing it in under 4 in my current kitchen, and I'm convinced the consistent 72-degree ambient temp from my new proofer is the main reason.

4 comments

4 Comments

violaramirez1mo ago

Feel my starter judging me from the fridge for my wildly inconsistent room temps.

caleb_fisher441mo ago

Come on, it's just bread, not a science project.

paul_taylor2119d ago

Oh man, mine gives me the silent treatment. One day it's bubbly and happy, the next it's a sad, flat pancake. The struggle is real.

sage_green1mo ago

Remember my sourdough turning into a brick last winter.