Sourdough loaf #12 finally got that oven spring

I've been fighting my starter since March, and every loaf came out flat like a pancake. Last Tuesday I tried letting it proof in the warm spot above my fridge in Minneapolis, and it doubled in 6 hours instead of 9. Pulled it out of the oven and it actually popped up with ears for the first time. Anyone else find that a tiny temp change fixes everything or was it just luck?

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alex_coleman1mo ago

Stop chasing perfection with this stuff, a 3 hour difference in proofing time is pretty normal depending on the week. My starter acts different every single day based on humidity, flour, and whatever mood it's in, so I wouldn't call it a breakthrough. Sounds like you just hit the sweet spot this time, enjoy it while it lasts before the next batch flops on you.

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