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Burned my sourdough starter at a cabin in Big Bear, 2 years of work gone
Tbh I took my starter with me on a weekend trip to Big Bear thinking I'd keep it in the cooler overnight. But the cabin got to like 90 degrees by noon and the jar cracked, leaked all over the counter, and by the time I got back from a hike it smelled like vinegar and was dead. I cried a little over a flour and water mix, ngl. Has anyone else lost a long-running starter to travel or temperature swings, and did you just start over or try to salvage some dried bits?
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patricia2621mo ago
Dried bits are your backup plan, but honestly the real move is to check the cabin's pantry before you panic. People leave half-dead starters in vacation rentals all the time, especially if they had a sourdough phase during lockdown. I found a jar of weird hooch in a rental freezer once, fed it for a week, and it turned out to be a totally different beast that handles heat way better than my old one. Plus, that jar you cracked probably had yeast from the air in Big Bear already mixed in, so the counter residue might not be fully dead. Scrape up any crusty bits, throw them in some warm water and flour, and see what happens before you mourn the whole thing. Worst case you get a unique bear mountain culture, best case you learn your starter is basically immortal if you stop babying it.
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