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The sourdough starter that turned into a science project last August
My husband and I went back and forth on whether to keep our starter in the fridge or on the counter. I thought room temperature was the only way to keep it healthy. He argued that refrigerating it was easier for our busy schedule with three kids running around. Well, I left it on the counter during a heatwave in Houston and came back to a bubbly mess that smelled like acetone and nail polish remover. I ended up discarding about half of it and feeding it twice a day for a week to bring it back to normal. Now I keep it in the fridge and just take it out the night before I want to bake. Has anyone else had their starter go wild on them in hot weather?
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charliestone1mo ago
Oh that acetone smell is seriously the worst! It’s so stressful when they go crazy like that. Glad you got yours back to normal, that must have been a rough week of feeding it twice a day.
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