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Sourdough starter peaked at 2am, now I get why bakers set alarms
I used to just feed my starter whenever I remembered, usually after work around 6pm, and then wonder why my loaves came out flat. Last Tuesday I got home late and fed it at 11pm instead, checked it at 2am on a bathroom break and it had doubled in 3 hours. My whole bake schedule shifted the next morning and the crumb was the best I've had in a year. Now I'm timing feeds backward from peak instead of forward from the clock. Does anyone else track their starter's rise like it's a flight schedule?
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