A simple kitchen timer saved my sourdough starter from the trash bin
I spent 3 months watching my starter go flat and lifeless. Tried different flours, filtered water, warmer spots in the house. Nothing worked. Then a baker at a farmers market told me to stop guessing and just set a timer for exactly 12 hours between feedings. Not 11, not 13. Twelve on the dot. After 4 days of strict timing, my starter finally doubled in size. Now I keep a cheap digital timer right next to the jar. Has anyone else found that tiny changes in timing made a huge difference in their baking?