Appreciation post: That one Tuesday in November when my sourdough starter finally got it together

After 3 months of flat, sad loaves, I followed my friend's advice to feed it with rye flour at 78 degrees exactly, and the next morning it had tripled in size and smelled like sweet grapes, so what's your go-to fix for a sluggish starter?

2 comments

2 Comments

nathanh7521d agoMost Upvoted

My starter lived on plain tap water and all purpose flour for years and it was fine. Sometimes I wonder if we overcomplicate this stuff.

paulfisher21d ago

Ever think about the water you're using? My city water has chlorine that just kills the vibe. I started using filtered water or even leaving tap water out overnight to let the chlorine evaporate. It made a huge difference, like my starter woke up from a nap. That and a warmer spot on top of the fridge did the trick for me.