My sourdough loaves went from flat to perfect after I changed one thing in my kitchen

For about two months, my sourdough was coming out dense and barely rising, even with a starter I've had for years. I finally moved my proofing bowl from the counter to the top of my fridge, where it's a steady 78 degrees, and the difference after just three bakes is huge. The loaves from my last batch in Portland last weekend had an open crumb and nearly double the height. Has anyone else found their kitchen's cold spots were ruining their proof?

3 comments

3 Comments

finleyl3915d ago

Wait, you had a starter for YEARS?

the_paul15d ago

Yeah, it's wild how long those things can last. My grandma had one she called "Herman" that outlived a family dog. Just becomes part of the kitchen, you know?

foster.tessa14d ago

Is it really that weird? My neighbor has kept her sourdough starter alive for over a decade. It just sits in her fridge most of the time. You feed it once a week, finleyl39, and it's fine. It's not a pet, it's just flour and water. People get too emotional about it.