Sourdough starter that tripled in 4 hours, does that mean it's healthy or running hot?

I keep my starter on the counter in Phoenix where it's been 90 degrees all week. Usually it takes 8 to 10 hours to peak after feeding. This morning it tripled in 4 hours and smelled way more acidic than normal. The bread I baked with it came out dense and gummy in the middle. Some bakers say a fast rise means the yeast is strong and to just cut the bulk fermentation time. Others say acidic starter means it's starving and needs bigger feedings. I fed it 1:2:2 with bread flour and water at 78 degrees. What's your take on a starter that moves that fast? Is it a sign to adjust my ratios or just roll with the heat?

1 comments

1 Comment

umab861d ago

That "starving" point hit me hard. I used to think a fast rise meant unstoppable yeast. But after burning through a few gummy loaves in summer, I'm with the bigger feeding crowd, your starter is telling you it wants more food, not more speed.