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My sourdough starter went flat after a week and I almost gave up
Turns out my kitchen in Seattle was just too cold, so I moved it on top of the fridge and it doubled in 6 hours. Anyone have a good spot for a starter in a drafty apartment?
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betty_ward6mo ago
Wait, is it always about temperature though? I had the opposite problem where my starter got too sour and weak from being too warm on top of my fridge. Sometimes a flat starter just needs a regular feeding schedule with the right flour, not a warmer spot. Maybe try a cabinet away from drafts but not next to an appliance that heats up.
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the_jenny6mo ago
Betty makes a good point about heat, but honestly temperature is the main thing most people mess up. My starter was totally dead in a cool pantry last winter, just wouldn't rise. Stuck it on the cable box for a day and it came back to life like magic. A regular feeding schedule won't help if the yeast is too cold and sleepy to eat. Why fight your house's natural temp when a little warmth fixes it fast?
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the_ben6mo ago
My old apartment kitchen was always 65 degrees in winter. I kept my starter in the oven with just the light on, and that steady 75 degrees made all the difference. It's about finding a consistent warm spot, not just any heat source.
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