My sourdough loaves went from flat to perfect in about two weeks

I was getting these sad, dense bricks for a while, but then I started keeping my starter in a warmer spot, like on top of the fridge. The difference in rise and those big air pockets was huge. Has anyone else had a simple fix like that totally change their bread game?

3 comments

3 Comments

graceblack2mo ago

Honestly, that sounds like pure luck to me. I kept my starter in the same cool spot for months and my bread turned out fine once I just got better at shaping and timing. Chasing a warmer spot seems like a band-aid fix for weak technique. If your starter is healthy, it should work in a normal kitchen, not just on top of a fridge. Maybe you just finally got the hang of it and the warmth thing was a coincidence.

caleb2622mo ago

I used to agree but warmth actually made a huge difference for me.

lewis.troy1mo ago

Read somewhere that yeast activity basically doubles with a bit more warmth.