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My sourdough starter went from flat to bubbly in just two days
I had a starter that looked like pancake batter for a week, no matter what I did. I was ready to toss it. Then I moved it from my cool counter to on top of my fridge, which is a bit warmer. In two days, it doubled in size and got full of bubbles. The only change was the spot I put it in. I guess my kitchen was just too cold. What's the warmest spot in your house that works for proofing?
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jamiew832mo ago
Honestly that's wild it worked so fast. Tbh my warmest spot is a total disaster, it overproofs everything. Maybe you just got lucky with the fridge heat?
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abby_carr572mo ago
Oh man, @jamew83, that's a good point about the fridge heat. I wonder if the type of container matters too, like a glass bowl vs plastic? Might hold heat different and mess with the time.
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wright.michael6d ago
Switching to a glass bowl helped me a lot with getting more even proofing. The glass holds the cold from the fridge better than plastic, so it doesn't heat up as fast in a warm spot. Also placing it on a wire rack in the fridge stopped the bottom from overheating. Have you tried moving your dough lower in the fridge where it stays cooler?
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