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Thought my sourdough starter was bulletproof until I moved apartments
I had this starter I'd kept alive for like 3 years back in Portland. Never had a problem, even when I forgot to feed it for two weeks straight. Then I moved here to Denver a month ago and it went totally flat. Wouldn't rise, smelled like acetone, the whole deal. I was convinced it was the altitude or the tap water or something. But I finally caved and bought a cheap digital scale to measure my feedings exactly instead of eyeballing it. Also started using bottled spring water for a week. Now it's doubling in 6 hours again. Guess I was just being sloppy. Anyone else's starter act up after moving to a different city?
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felixramirez15d ago
Making a sourdough starter act out because you moved cities sounds like overthinking it to me. Most likely you just got lazy with the feedings or the water changed enough to throw off the bacteria balance for a bit. Three years is a good run, but starters are finicky little things that can crash from something as simple as a different tap mineral level. You fixed it with a scale and bottled water, so was it really that deep or just a coincidence?
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