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Appreciation post: My sourdough starter survived a 3-day power outage
We lost power here in Austin after a big storm last week, and my kitchen got pretty warm. I was sure my starter was a goner after 3 days without feeding it in that heat. On a whim, I stirred in a tablespoon of whole rye flour and left it on the cool basement floor overnight. The next morning it was bubbling like crazy, way more active than before. Has anyone else had a starter bounce back from neglect with a specific flour or trick?
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the_anna11d ago
That whole rye flour trick is a lifesaver. I swear by feeding mine with a little rye or whole wheat when it seems sluggish, it's like a shot of espresso for the yeast. The basement floor was a smart move too, that consistent cool temp is key.
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