TIL my sourdough starter was too warm

A baker in Seattle told me my starter was fermenting way too fast because I kept it on top of my fridge, which runs at about 78 degrees. I moved it to my pantry, which stays around 70, and my bread's flavor got way deeper after just two bakes. Does anyone have other tips for controlling starter temperature without a fancy proofing box?

3 comments

3 Comments

holly_sanchez751mo ago

Honestly, I've had the opposite happen. My starter on the counter in a warm kitchen makes bread with a nice tang faster. A cooler spot just slowed everything down for me without much flavor change. Sometimes a faster ferment is just more convenient.

oscar_ellis1mo ago

So when you say a cooler spot didn't change the flavor much, how long were you letting it go for? I've found my starter needs a solid couple days in the fridge to really develop that deeper sour taste, otherwise it just tastes kinda bland and yeasty. A warm kitchen is great for speed but sometimes it ferments too fast and misses the complex flavors. Maybe our starters just behave differently lol.

butler.abby1mo ago

Maybe my starter is just lazy. It seems to get the job done fast on the counter and calls it a day, no matter where I put it. I tried the fridge for a full three days and it still tasted about the same, just a bit slower. It's funny how they all have their own quirks, like @holly_sanchez75 and I are on opposite teams here. Mine just never developed that deep sour you're talking about, even with extra time. Guess I'm stuck with my convenient, one-note bread.