Spent six hours trying to get my sourdough starter to double in size before I realized my kitchen was too cold at 62 degrees

Moved it to the laundry room where it stays a steady 76 degrees and it finally doubled in four hours flat, anyone else struggle with temperature way longer than you should have?

2 comments

2 Comments

the_sarah26d ago

62 degrees is pretty chilly for a starter to really take off. Did you try the oven with the light on as a warmer spot before the laundry room, or did you just jump straight to moving it? I'm curious how cold your kitchen had to be before you started looking for clues.

elliots4926d ago

Oh come on, 62 degrees is totally fine for a starter, my grandma kept hers on the counter in a drafty farmhouse and it was fine. People baby their starters way too much, if yours can't handle a little cool air then maybe it's just weak genetics. The whole oven with light on thing is overkill unless your house is literally 50 degrees.