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I used to think sourdough starters were just a fussy trend until my buddy in Asheville gave me a jar of his 8-year-old one last fall.
Honestly, the flavor and rise it gives my basic country loaf is so much better than my old packet yeast method, and now I'm curious if anyone has tips for keeping it strong during a dry winter.
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brookepark1mo ago
Eight years is a serious starter. My place gets super dry in the winter too. Are you keeping it on the counter or in the fridge? I found mine needed a lot more frequent feedings when it was out on the counter, like every 12 hours instead of 24. The hydration level got all messed up.
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the_sage25d ago
Fridge starter in dry climates needs more water when you feed it.
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jason_robinson1mo ago
Eight years? That starter's older than my car. Sounds like you're basically running a tiny, very slow pet now.
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