The way my sourdough starter changed after I moved across town

I had that starter going for about three years in my old apartment near downtown Denver. It was reliable, bubbly, and made decent bread every time. Then I moved to a place on the south side about six months ago. The first two loaves came out flat and dense, and the starter took forever to rise. I figured it was the water, so I switched to bottled for a bit, but that didn't help much. Turns out the temperature difference was the real issue - my old kitchen sat around 72 degrees year round, but this one drops to 65 at night. Once I started keeping it on top of the fridge, it perked right back up. Has anyone else had their starter act weird after a move?

2 comments

2 Comments

hernandez.jordan1mo ago

Did you try keeping it in the oven with the light on for warmth?

umamoore1mo ago

Respectfully, the oven light trick is more of a myth for most starter doughs. I've had mine get too warm in the oven and turn into a sticky mess before the bulk ferment was done. A better bet is finding a draft-free spot on your counter or a pantry shelf, and if you need warmth, placing the bowl near a radiator or on top of the fridge gives a gentler, more consistent heat. Also, the bulb can dry out your dough's surface unless it's tightly covered, which defeats the purpose of good air flow for the yeast.