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I used to think my sourdough starter was fine at room temp all week | Bakers - Babble Community

I used to think my sourdough starter was fine at room temp all week

For about 8 months I kept my starter on the counter, feeding it once a day. Last Tuesday I noticed it smelled a bit like nail polish, and my loaves were coming out flat. A baker friend from Portland visited, took one sniff, and said 'That's stressed, man. It needs a fridge break.' I started keeping it cold except for the day before a bake, and the difference is huge. How many of you keep your starter in the fridge most of the time?

3 comments

3 Comments

morgan_schmidt7mo ago

Oh man, I feel this so hard. I did the exact same thing for almost a year, just leaving it out and feeding daily. My bread started getting this weird, almost bitter taste and I couldn't figure out why. It totally stressed the starter out without me even knowing. Switching to the fridge schedule was a total game changer for me too. It's so much more forgiving and the loaves just taste better. How often do you feed yours when it's in the cold?