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We won't be having sourdough rolls tomorrow...
In Sourdough

We won’t be having sourdough rolls tomorrow…


It was cold in my kitchen this morning so I placed the starter in the oven with the light on to get things moving faster. My wife started the oven without knowing my starter was in there…. My bad for not placing a sticky note on the oven door like I usually do.
Doughbert, ninth of his name, has been baked at 350°F for an entire preheat cycle. RIP buddy, you were a good one.

by burbotbonanza

26 Comments

  3. Melancholy-4321

    Let’s all bow our heads for a moment of silence 😞

  6. SilverLabPuppies

    Get your back dehydrated starter rehydrated and fed every 12 hours it will perk up. Or activate your discard from the fridge. Or post your general local and pick up active starter from a nearby dougher.

  8. vickieeeb

    😭😭😭 hope you have a dehydrated backup. I would cry

  9. Leading-Tie-9824

    I just use a heating pad bc I’m so paranoid this will happen in our house

  11. novium258

    Yeast is pretty hardy. I’d be super tempted to scraping it out, and then adding flour and water back to the jar with a dollop of the middle of the baked starter and just see what happens

  13. IBJON

    After doing this twice, I now take about a cup of starter out before feeding and put it in the fridge. 

  14. frelocate

    2 things to prevent catastrophic total loss by oven:

    Don’t put your starter in the oven. (i know you won’t stop, but it’s one of the only foolproof ways of prevention).

    Make a levain for your bakes. Rather than feeding your whole starter, putting your whole starter in the oven. Preheating your whole starter… you’re feeding *some* of your starter, putting *some* in the oven, preheating *some* of your starter while the rest is chilling happily elsewhere.

  16. UNCCShannon

    Did something similar with my first starter. Had it in the microwave and like an idiot I was using the timer function but accidentally hit cook time. Had music playing and didn’t realize until a few min in and by then it was too late.

  17. itsalllintheusername

    Yall need to stop putting starter in the oven lmao

  18. blublub36

    Recommend you get a cheap seed warming mat on Amazon. Put it in a cooler and use that as your proofing medium. Keeps it at 78 degrees every time. Fed mine after work and it’s insanely active

    Edit: spelling

  19. CaffiendCA

    Make a backup starter, and also freeze a couple portions of active starter. Something goes wrong, you have a backup, something goes wrong with both primary and backup, unfreeze some starter and feed your backup’s backup!

  21. Shad0wbubbles

    You gotta create a dried-out version of your starter like Voldemort has his horcruxes.

  22. jcumb3r

    Been there amigo… wife felt terrible, but ultimately completely my fault … (silver lining… all members of the family have now learned to check the oven before starting…)

  23. EmotionalMud6886

    If you baked it, that’s what it looks like to me. If you dig underneath there is usually some salvageable un baked stuff in the middle. Ask me how I know! 😂 I’ve done it three times

  24. profgannod

    I’ve had this happen to dough during the bulk rise. I started with post-it notes until friends bought me a proving mat.

  26. el_smurfo

    Scoop out the center. He’s probably fine. I leave a towel on the oven controls now.

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