@theunstablecrumb: I like using a stiff starter in a hot and humid kitchen because it holds structure better and stays more yeast forward, so I’m not fighting acid buildup or gluten breakdown in a warm kitchen. Stiff starters usually take about 4–6 hours to peak, depending on temperature and feeding ratio. This one is 50% hydration, and I’m keeping it around 80°F with my @Cozy Bread warming mat, so it’s ready closer to 4 hours. I don’t wait for a huge rise. I’m looking for a slight lift, bubbles (especially on the bottom), and that clean, yeasty smell, that’s peak. 🌾🖤 #sourdoughstarter #sourdough

The Unstable Crumb

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Wednesday 28 January 2026 02:28:46 GMT