Can we talk about that failed sourdough from last weekend

I tried making a sourdough loaf on Saturday and it came out flat as a pancake. My starter seemed active but after 8 hours of bulk fermentation at 72 degrees it still hadn't doubled. Ended up baking it anyway and it was basically a dense hockey puck. Has anyone else had issues with their starter going dormant like that?

2 comments

2 Comments

chen.phoenix13d ago

Ha, sounds about right. 72 is kinda cold for bulk, it crawls. Next time try putting it on top of your fridge where it's warmer, or near a pilot light if you got one.

emerymoore13d ago

Totally agree, chen.phoenix nailed it. My last batch did the same thing, sat at 72 for hours and barely moved. I was so frustrated I almost tossed the whole thing. I finally moved it to the warm spot by my water heater and it took off like crazy in half the time.