The day my sourdough starter ate my kitchen towel

I left my starter proofing on the counter overnight in Portland and woke up to it climbing out of the bowl and spreading across the counter like a science experiment gone wrong. The whole kitchen smelled like a brewery and I had to scrape dried dough off three different surfaces. Do you let yours go that long or do you feed it on a strict 12 hour schedule no matter what? I'm debating if the extra tang is worth the mess.

2 comments

2 Comments

taylor_moore5d ago

That 12 hour schedule is pretty strict, most people feed every 24 hours when it's at room temp. Leaving it overnight in Portland's humidity is asking for a breakout, the bacteria just goes crazy. You'll get more sourness with longer ferments but you gotta use a bigger bowl with a loose lid, not just a towel.

lucaslane4d ago

Yeah same thing happened with mine up here in Seattle, switched to a loose lid and it got way more manageable.