My sourdough starter finally survived a weekend trip to the coast

I left my starter, named Fred, in the fridge for three days while I was out of town, and I was sure it would be flat when I got back. I fed it with 50 grams of rye flour and 50 grams of water, and it doubled in size in just four hours, which never happens that fast for me. Maybe the cooler fridge temp actually helped it develop more slowly? Has anyone else had a starter get stronger after a long chill?

2 comments

2 Comments

hart.charlie5d ago

Wait, you saw that too? I swear my starter, Doughvid, always perks up after a fridge break. I left mine for almost a week once and it came back so hungry and active. Maybe the cold just lets the good bugs get stronger while the yeast takes a nap? I mean, idk the science, but a long chill seems to reset mine in a good way. Glad Fred made it.

spencerward4d ago

Totally, mine always bounces back stronger after a week in the cold too.