Welcome to your sourdough journey
Sourdough Starter Help
With a little flour, water, and love, your starter will thrive. Everything below is the same guidance printed on the card that comes with your jar — plus troubleshooting, FAQs, and a first loaf recipe.
Need a starter of your own?
We sell a 100g jar of active starter with a printed care guide.
Beginner's guide
1. Unpack and settle in
Your starter travels tired. Move it into a clean jar (loosely covered — never airtight), leave it at room temperature, and give it one feeding before you judge it.
2. Feed every 24 hours at room temperature
Discard all but 50g of starter. Add 50g warm water, then 50g bread flour (or unbleached all-purpose). Stir well, cover loosely, and let it sit at room temperature. This is a 1:1:1 ratio (equal parts starter, water, and flour).
3. Watch for the rise
Within 4–12 hours it should bubble, dome, and roughly double. Mark the jar with a rubber band so you can see the peak. It is ready to bake with when it has doubled and looks active and bubbly.
4. Feeding ratios change rise time
More food (higher ratio) means a longer, slower rise and less acidity; less food means a faster, sharper rise. A 1:1:1 ratio is balanced and forgiving. For a slower rise, try 1:2:2 (50g starter : 100g water : 100g flour). For a very fast rise, use 1:0.5:0.5, but watch it closely so it does not peak and collapse.
5. If you don't bake often
Store it in the refrigerator after feeding and feed it about once a week. To wake it up: take it out, feed once or twice at room temperature until bubbly and doubled, then use it.
6. After baking, don't forget your starter
Always save at least 50g of starter and feed it again so you'll have starter ready for your next loaf.
Tips & troubleshooting
Grey or dark liquid on top (hooch)
It's hungry, not ruined. Pour the liquid off (or stir it in for a tangier flavor) and go back to feeding every 24 hours.
No bubbles or no rise
Usually too cold or under-fed. Move it somewhere 75–80°F (oven with the light on works), feed twice a day for 2–3 days, and switch to bread flour if you're using bleached flour.
It rises then collapses fast
It peaked earlier than you looked. Feed a bigger ratio (50g starter : 100g water : 100g flour) or feed it in a cooler spot to slow it down.
Smells like acetone or nail polish
Very hungry and over-acidic. Discard down to 25g and feed twice daily for a couple of days — the smell mellows to yogurt or beer.
Runny and soupy
Too much water or too warm. Weigh with a scale, keep flour and water equal by weight, and move it off a warm appliance.
Pink, orange, or fuzzy mold
This is the only true failure. Throw it out, wash the jar, and message us — we'll get you fresh starter.
FAQs
What flour and water should I use?
Unbleached bread flour or all-purpose flour, and filtered or tap water left out for a bit if yours is heavily chlorinated. Warm, not hot — around 80°F.
What feeding ratio should I use?
A 1:1:1 ratio (equal parts starter, water, and flour) is the easiest place to start. Use 1:2:2 for a slower rise with less acidity, or 1:0.5:0.5 for a faster rise. Bigger feedings mean the yeast works longer before peaking.
How do feeding ratios affect rise time?
More fresh flour and water stretches out the food supply, so the starter takes longer to peak and produces a milder flavor. Less food means it peaks quickly and can taste sharper. Temperature matters too: warmer rooms speed everything up; cooler rooms slow it down.
Do I have to discard?
Yes, while it's at room temperature. Discard keeps the acidity in check and the jar manageable. Save discard in the fridge for pancakes, crackers, and waffles.
Can I skip a feeding?
At room temperature, try not to. In the refrigerator it can go 1–2 weeks and still come back with two feedings.
How much starter does a loaf need?
Most recipes use 50–100g of active, doubled starter. Always keep back at least 50g to feed for next time.
Do I need a special jar?
No. Any clean glass jar with a loose lid or cloth is perfect. Never seal it airtight — the gases need to escape.
Can I name it?
Absolutely. Most people do. Ours is family.
Basic sourdough loaf
What you need
100g active, bubbly, doubled starter 350g warm water 500g bread flour 10g fine sea salt
Method
Mix starter and water, then add flour and salt. Squish together until no dry flour remains. Cover and rest 1 hour. Over the next 2–3 hours, do 3–4 sets of stretch-and-folds about 30 minutes apart. Bulk ferment at room temperature 4–8 hours, until the dough is puffy and risen by about 50%. Shape into a round, place seam-side up in a floured bowl or banneton, cover, and refrigerate 8–16 hours. Preheat a Dutch oven at 475°F for 45 minutes. Turn the dough out onto parchment and score it. Bake covered 20 minutes, then uncovered 20–25 minutes until deep golden brown. Cool completely — at least 1 hour — before slicing. This finishes the bake.
Reheating and storing tips live on our bread care page.
Sourdough can be a little unpredictable — and that's okay.
We're here to help you on your journey. Send us a note any time.
Ask us a question