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?