ward.jamie•1mo agoMost Upvoted

I had a total sourdough disaster last Tuesday that turned into my best loaf ever

My starter looked flat and I almost threw it out, but I gave it one more feed with some rye flour I had. The next morning it was bubbling like crazy, so I went for it. That loaf had the most open crumb and crisp crust I've ever gotten at home. Has a near-dead starter ever come back better for you guys?

3 comments

3 Comments

sean7821mo ago

Totally revived a starter I thought was a lost cause. Left it in a cooler spot by accident, like 65 degrees, and it went nuts after a week of looking sad. That batch made the tangiest, chewiest bagels I've ever pulled off.

richard_anderson1mo ago

My starter does that every winter when the kitchen drops below 68. The cooler temps just slow everything down so the sour bugs outcompete the yeast for a while. That's where the real tang comes from. I keep a jar in the basement fridge door now, around 45 degrees, for a backup. Feed it straight from there and it makes the best sourdough pizza crust.

the_mila1mo ago

Thought it was dead but cooler temps saved mine too.