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My sourdough starter went flat right before a big bake
I was in my kitchen in Portland on Sunday morning, ready to bake two loaves for a friend's party. My starter, which I've kept alive for three months, looked bubbly when I fed it the night before. But when I went to mix the dough, it was just a sad, thin paste with zero lift. I panicked for a minute, thinking I'd have to buy bread instead. Then I remembered a tip from a baker I follow online about a quick fix with a bit of whole wheat flour and warm water. I mixed a small batch, kept it in the oven with the light on, and checked every 30 minutes. After about two hours, it finally started to bubble again. I had to push back my schedule, but the loaves turned out fine, just a bit denser than I wanted. Has anyone else had a starter suddenly go lazy on them right when you need it?
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haydeng4715d ago
What did you change in your feeding routine lately? @robinson.wren is right about the drama, and sometimes a small shift in flour or water temp can put it to sleep. That warm spot trick is a lifesaver for waking a sluggish starter back up.
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