My sourdough starter went crazy after a trip to the coast

I took my starter with me on a family trip to Newport last month. The sea air and cooler temps in the beach house kitchen made it bubble like I've never seen before. It doubled in size in just three hours, which is twice as fast as it does at home. I used it to bake a batch of loaves and they had the best oven spring I've ever gotten. Has anyone else noticed their starter act totally different in a new place? I'm wondering if I should try to keep it in a cooler spot at home now.

3 comments

3 Comments

casey26812d agoMost Upvoted

Mine did the same thing when I left it in my garage during a cold snap. The temp dropped into the 50s and it went nuts, super active and sour. I keep it on the bottom shelf of my fridge now to mimic that and it makes way better bread.

logan27112d ago

My starter basically goes into a coma when I take it to my in-laws' place. It must hate the dry air from their heater. Maybe I need to start taking vacations for my bread's sake.

mason.drew12d ago

It's funny how things work better in different places. My car gets better gas mileage on the highway than in town. My neighbor's tomato plants always do better on the side of her house with morning sun. Your starter probably liked the clean, damp air. Makes you want to set up a little fan and humidifier next to the jar.