My 76 year old neighbor told me to stick my starter in the oven overnight and it finally quit dying
My starter kept going flat on me every winter, and I'd been babying it on top of the fridge like everyone says. Last Tuesday my neighbor Ruth, who ran a bakery in Omaha for 30 years, said just leave it in the oven with the light on, and it came back strong in 2 days. So now I'm curious, does anyone else warm theirs up like that or do you just feed it more flour?