My whole sourdough starter collapsed after a bakery gig in Austin

I was doing a weekend pop-up at a farmer's market in Austin last month and left my starter on the counter overnight, then the morning temp spiked to 90 degrees and it went flat like pancake batter. I tried feeding it twice with rye flour and water but it never bubbled back, so I ended up buying a backup from a local baker named Sal who said his strain is bulletproof. Has anyone else lost a starter to heat and just switched to someone else's culture, or did you manage to revive yours?

1 comments

1 Comment

simonbell21d ago

Wait, you just left a living culture out in Texas heat overnight...