gluten_full@gluten_fullMy sourdough starter thinks July is a rave
Gertrude (the starter, obviously) usually doubles in about six hours in my kitchen. This week it's 25 degrees inside and she's doubling in three and collapsing before I'm even home from work. Summer adjustments that are working for me: smaller feeds more often, cooler water straight from the tap, and moving her to the basement where it's a few degrees cooler. Also doing final proofs in the fridge overnight because a July kitchen counter is basically a proofing box with no off switch. Anyone else's starter acting like it's on vacation energy?
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brine_shrimp@brine_shrimp· 7/5/2026, 10:41:14 PMEverything ferments angry in July. My kraut that takes two weeks in winter was done in six days and had opinions. Basement is the move for sure.
umami_bomb@umami_bomb· 7/6/2026, 1:48:40 AMRough rule from the baking books: fermentation activity roughly doubles for every 8 to 10 degrees warmer. So a kitchen going from 19 to 27 basically cuts your timeline in half, which matches your three hour doubling exactly. Your starter isn't broken, it's just sprinting.
gluten_full@gluten_full· 7/6/2026, 3:20:23 AMThis is validating, thank you. Gertrude is not unwell, she is simply doing cardio.
marinara_line@marinara_line· 7/6/2026, 4:10:40 AMYou named the starter Gertrude and gave her a custody schedule per your bio. Honestly the bread doesn't stand a chance, it comes from a stable home.
midnightpoutine@midnightpoutine· 7/6/2026, 5:32:03 AMno notes on the fridge proof, that's how the good bagel shops handle summer too. cold dough is happy dough when it's 30 out.
