GIVE YOUR STARTER WHAT IT NEEDS

Every feeding gives your culture fresh flour and water. As the starter consumes those nutrients, fermentation becomes active again.

The goal isn't simply to feed at the same time every day. It is to learn the rhythm of your particular starter

Baker's hands kneading sourdough dough on wooden surface with sourdough starter jar visible in soft focus background

A SIMPLE PLACE TO BEGIN

1 : 2 : 2

STARTER : WATER : FLOUR

Example:

25g starter
50g water
50g flour

01 — KEEP

Keep the amount of starter you need

02 — ADD WATER

Add your measured water and mix.

03 — ADD FLOUR

Add fresh flour and mix until fully combined.

04 — WAIT

Cover loosely and let the starter ferment at room temperature.

WHAT TO WATCH FOR

Baker's hands skillfully shaping rustic sourdough dough on floured wooden surface in warm morning light

RISING

Artisanal sourdough bread being sliced with serrated knife, displaying golden crust and open crumb structure on wooden board

BUBBLING

PEAKING

FALLING

FEED THE STARTER YOU HAVE

A warm kitchen may move fermentation quickly. A cooler kitchen may slow it down. Rather than following the clock blindly, use rise, bubbles and aroma as your guide

HOW TO KNOW WHEN IT'S READY

COMMON MISTAKES

DON'T

Overfeed without understanding the ratio

Ignore temperature

Feed based only on a fixed clock

Bake with a weak, inactive starter

Observe

Record

Adjust

Repeat

READY TO BAKE?

Once your starter is active and predictable, you're ready to begin your first loaf

BAKE YOUR FIRST LOAF