Warning: My sourdough starter went nuclear during a heatwave last July.

I left it on the counter in my kitchen in Austin, and it overflowed its jar overnight, covering my entire counter in a sticky, smelly mess. I had to scrape it all up and start over from scratch with a tiny bit saved from the fridge. Has anyone else had a starter go crazy like that in hot weather?

4 comments

4 Comments

the_shane29d ago

Blair's kombucha story is a perfect example. It's not just about speed, it's about the yeast and bacteria getting way too active and aggressive. That overflow is basically a microbial riot. I've started treating my summer ferments like they're on a strict schedule, checking them twice a day and moving them to the basement floor. The heat just flips a switch and they go from friendly to feral almost overnight.

ivanp7829d ago

But is it really that big of a deal?

casey26813d ago

What's the big deal, @ivanp78? It's only a jar of angry, hungry microbes redecorating your kitchen. That sticky mess is their way of saying the AC bill is your problem now.

blairm7729d ago

Yeah, heat does wild things to fermentation. My kombucha once turned into a vinegar rocket in a heatwave, shot right through the cloth cover. Now I just stick it in the coolest closet during summer.

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