When my sourdough starter is ready but I’m not, I use two simple tricks: 1. Stir it down • What it does: Stirring knocks out the trapped gas, spreads the yeast and bacteria evenly, and slows activity for a short time. • Why it helps: It “buys” you 2–4 extra hours in a warm kitchen or 3–6 in a cooler one. It gives you a buffer if you’re close to baking but not quite ready. • Important: You can only do this once because stirring doesn’t add food. The starter will still run out of sugars and get to
When my sourdough starter is ready but I’m not, I use two simple tricks…
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