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Spent 4 hours troubleshooting a sourdough starter that just needed 2 days of warmer water
Kept adding more flour and feeding it twice a day before I finally checked the thermometer and realized my tap water was at 58 degrees instead of room temp, anyone else ever overlook something that simple?
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alicemurphy1mo ago
58 degrees? That's barely above the temperature of my ex's heart. I would've just stuck the jar in my armpit for a few hours, honestly. But hey, at least you didn't do what I did last winter and leave the starter on top of the fridge thinking it was warm up there, only to find it three days later looking like a science experiment gone wrong. Sometimes I think sourdough starters are secretly designed to make us feel like absolute idiots. Bet you check that thermometer before every feeding now though, right? Welcome to the club of people who've been humbled by lukewarm tap water.
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Funny you mention that, I once spent a whole weekend trying to figure out why my bread wasn't rising and it turned out my oven light was burned out and the dough had been proofing in the cold the whole time.
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evahenderson1mo ago
Oh I've been there with the oven light thing too @sanchez.mary. If you want a quick fix without replacing the bulb, try putting a mug of boiling water next to the dough in the oven to create a warm proofing spot. Just don't forget it's in there when you preheat later, learned that one the hard way too.
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