Vent: My sourdough starter went crazy after I moved it to the garage

I put my starter in the garage last week because my kitchen was too warm, thinking the cooler air would slow it down. After two days, it tripled in size and smelled like strong vinegar, which never happened before. I learned that even a small draft from the garage door can cause wild temperature swings that really mess with fermentation. Has anyone else had a starter act up after a simple location change?

3 comments

3 Comments

gavin_hill271mo agoTop Commenter

Yeah, that "wild temperature swings" part is key. Garages are terrible for stable temps. Even a few degrees up and down each day can make the yeast freak out and produce way more acid, which is that vinegar smell. You basically shocked it.

rowan_kelly1mo ago

Exactly, and that's why even a basement corner often beats a garage. Those small, steady spots make a huge difference.

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anna7611mo ago

Tell me about it, ruined a whole batch that way.