So I've been keeping a sourdough starter for about six months now, and I've definitely learned some lessons the hard way. My biggest mistake was feeding it inconsistently and keeping it in a cold kitchen, which basically starved the poor thing. Has anyone else struggled with maintaining the right temperature and feeding schedule? I'd love to hear what worked for you guys, because I'm finally getting consistent rise times now that I've moved it to a warmer spot. Would appreciate any pro tips to level up my baking game! 정보이용료 현금화 (https://reborn-ticket.com/)