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Watched my sourdough go from hockey puck to open crumb in 3 weeks
Three weeks ago my loaves were flat discs you could skip across a pond, dense and sad. Then I started feeding my starter twice a day with rye flour and keeping it on the counter at 75 degrees, no more fridge time. Now it double rises in 4 hours and the bread actually has holes, so what is the one change that finally made your starter wake up?
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emma68419h ago
Wait, your starter doubles in 4 hours? That is wild to me because mine has never moved that fast, even when I baby it. I always thought fridge time was fine and the cold just made it sleepy, but you are saying cutting it out completely is what woke yours up? Rye flour I get, that stuff is like rocket fuel, but the 75 degrees all day thing is what I keep hearing and keep ignoring because my counter is cold. Did you notice it getting bubbly before the rise got faster, or did the whole thing just flip on you one day?
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