My sourdough starter tried to escape the jar last Tuesday

I left it on the counter to proof and came back to find the lid popped off and a bubbly mess all over my kitchen in Phoenix. Anyone have a good method for taming an overactive starter?

3 comments

Log in to join the discussion

Log In

3 Comments

reesec187mo ago

Ever think your Phoenix heat is making it too active? I keep mine in the fridge door during summer to slow it down. It still rises but without the big mess.

8

emery_craig6mo ago

Actually, the fridge door is a bad spot for a starter. The temperature swings every time you open it, which stresses the yeast. A stable spot in the back of the fridge works way better.

7

hunt.miles7mo ago

Why would you slow down a starter that's clearly so full of life?

3