My sourdough starter finally lives on my kitchen counter full time

For years I kept my starter, named 'Bubbles', in the fridge and only fed it once a week. It made okay bread, but the crumb was always a bit dense. After reading a blog post from a baker in Portland, I moved Bubbles to the counter last month and feed it every single day. The loaves I'm getting now are so much lighter and have those big, open holes I could never get before. Has anyone else found that a simple change in routine made a huge difference for their starter?

3 comments

3 Comments

linda_butler2813d ago

My old starter, Frank, was a fridge dweller for two years. Switched him to the counter with two daily feeds, and it was like a different beast. The rise time for my dough got cut almost in half. That daily room temp life just wakes them up so much better.

ryan_carr5912d ago

Totally agree with the daily feed change. It's like the starter gets into a strong, steady rhythm. That consistency builds up a more active yeast culture for better rise.

jennifer_west6d ago

Yeah it's wild how much that daily rhythm matters. My starter used to be kinda lazy until I stuck with the schedule, now it's super reliable for baking. That steady feeding just builds up a really strong culture.