FOOD NEWS
What To Know Before Using Your Counter To Store Sourdough Starter
BY MATTHEW SPINA
Before you switch your sourdough starter from the fridge to the counter, note that the temperature change will affect your starter's feeding schedule and output.
Compared to storing starter in the fridge, the countertop is much warmer, and at warmer temperatures, the starter will grow faster and need more frequent feedings.
In the fridge, a starter might only need feedings once a week. On the counter, it must be fed every day and sometimes as often as 12 hours a day.
If you're hoping to maximize your starter output, note that yeast is strongest between 70 and 100 degrees Fahrenheit, making the countertop a perfect storage space.