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My sourdough starter finally came alive after a month in my cold kitchen
I kept it on top of the fridge and fed it with rye flour, and it finally doubled overnight. Anyone have tips for keeping it active without baking every single day?
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the_cameron10h ago
Cold kitchen, huh? That month long wait makes me wonder if you're actually in a better spot than people with warm kitchens. Your starter might be slower but it could develop way more flavor. Have you tried putting it in different cold spots to see how it changes? Like the back corner of a pantry versus that fridge top heat? You might find a sweet spot where it stays alive but doesn't need daily feeding.
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