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Took me 11 batches to figure out my sourdough starter was too warm, not too weak
I kept feeding it more flour and waiting longer, blaming the starter for flat loaves, when the real issue was my kitchen hitting 82 degrees in July. Moved it to the pantry shelf near the floor where it sits around 72, and batch 12 finally got that oven spring I was chasing. Anyone else deal with summer heat wrecking their rise times?
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sandra1461mo ago
Wait, 82 degrees in your kitchen? That's basically a sauna for yeast. I had no clue heat could mess things up that bad, I always figured warmer meant faster and better. So the starter was actually working too hard and burning itself out instead of being lazy? That pantry floor spot at 72 makes way more sense now that I think about it.
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