Can we talk about how people handle their sourdough starters?

I keep seeing folks feed their starter straight from the fridge and then bake with it an hour later. That's a fast track to a flat, dense loaf. The yeast is still cold and sleepy. I learned this the hard way after three gummy bricks last fall. You need to pull it out, feed it, and let it sit at room temp for at least 5 hours until it's really bubbly and active. Has anyone else found a good way to speed up the wake-up process without hurting the rise?

3 comments

3 Comments

juliahall1mo ago

Works fine for me straight from the fridge.

evan_jenkins1mo ago

My fridge must be set to concrete mode.

leow901mo ago

Used to think the same way actually. I'd leave butter in the fridge and it would tear up my toast every morning like a wrecking ball. Then my girlfriend bought one of those butter keepers that sits on the counter and I finally tried leaving a stick out at room temp for a couple days. Completely changed my mind. Room temp butter spreads way better and doesn't ruin the bread.