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My sourdough starter split into layers after a power outage
We lost power for 8 hours on Tuesday night and my starter sat out on the counter the whole time. By morning it had a clear liquid layer on top and the bottom looked grainy, not smooth like normal. I stirred it back together and fed it twice, but it still smells more acidic than usual. Has anyone else dealt with a starter that went through a temperature swing like that? Should I just start over or keep pushing through with feedings?
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willow_garcia13d ago
Power outages always seem to mess with the tiny routines we don't think about until they break, and a starter is a perfect example of that. Eight hours at room temp usually just makes it hungrier, so the clear liquid and grainy bottom are signs it ran out of food, not that it died. Keep feeding it twice a day and it should bounce back in about a week, the acid smell fading as the yeast wakes up again.
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