My starter died after I left it out in a cold snap last month

Everyone says room temp is fine for storing starter but my kitchen dropped to like 55 degrees overnight and it was totally dead by morning. I had to start over from scratch using some dried flakes a friend sent me from Portland. Anybody else lost a starter to unexpected cold?

2 comments

2 Comments

annas8716d ago

How thick was that starter when you left it out? Was it more like a batter or a stiff dough?

the_piper15d ago

Huh, yeah, that's the million dollar question, isn't it? I've learned the hard way that consistency is everything with these things. If it's too runny it just doesn't build the same structure, but too stiff and it takes forever to get going. Honestly, mine was a happy medium, like a thick pancake batter or maybe a little firmer. Forget that stiff dough stuff unless you're trying to stress it out.