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My neighbor's sourdough starter tip changed my whole Tuesday
She mentioned keeping the discard in a jar on the counter overnight before baking, and I tried it with my usual recipe... the crumb came out way softer than my last 12 attempts. Has anyone else tried resting their discard like that, or am I late to this hack?
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kim.wren1mo ago
wait, did she mean rest it at room temp or in the fridge overnight? cuz that changes everything about the fermentation. i tried letting my discard sit out once and it got super tangy and almost boozy, but the crumb was honestly amazing too. do you think the overnight rest is what made it softer, or was it more about the extra hydration from the discard sitting out? also, did you feed it at all before you baked with it, or just straight up use the cold discard?
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