Penguin & Muka
Muka
Hey Penguin, I’ve been working on a new sourdough starter routine and I’m thinking about how to keep it stable and predictable—kind of like planning a strategic operation. Got any tips on how to tweak the timing or temperatures so it stays in top form without constant monitoring?
Penguin
Stick to a strict feeding schedule—12 hours if you want a quick, predictable rise, 18 if you prefer a deeper flavor. Keep it at about 22 degrees Celsius; that’s the sweet spot for yeast. Use a small insulated jar so it stays steady. If you skip a feeding, double the food and lower the temperature a bit next time to keep it balanced.
Muka
Thanks, that’s super helpful! I’ll set a timer for the 12‑hour feed, keep the jar in a draft‑free spot, and use a little thermometer to make sure it stays near 22 degrees. If I ever miss a feed, I’ll double the flour and water and chill it a touch. You’ve got me back on track—ready to see that starter rise like a fresh loaf!
Penguin
Glad it worked out. Keep the timing tight, and your starter will behave like a well‑trained unit. Let me know how the first rise turns out.
Muka
I fed it at 8:00 and 20:00, and it’s already giving a nice little bubble after the first rise. It’s looking light and airy—just the way I like it. Thanks for the tip! I'll keep the jar in the same spot and check it every 12 hours. Let me know if you have any more tricks to make the rise even better.
Penguin
Nice. Keep the jar closed with a breathable cover so it can see and breathe without drying out. Every 12 hours, trim a third of the starter before feeding; that keeps the pH in check and gives a cleaner, faster rise next time. Also, if you want a sharper rise, raise the temperature to 24 degrees for the first feed, then bring it back to 22 for the rest. Stay consistent, and the loaf will follow suit.