Newsletter May 2026

Is it really all to do with your starter?

Hi everyone,

One of the most common questions I get is:

“Why is my sourdough dense, gummy, flat, or not rising properly?”

And while there can be a few reasons, one of the biggest causes is often overlooked.

Your starter might not be strong enough.

A weak starter can make everything harder. It can slow down fermentation, leave the dough underdeveloped, reduce oven spring, and create that dense or gummy texture so many people struggle with.

So before you blame the recipe, the flour, the hydration, or your shaping, it is worth asking:

Is my starter actually strong enough to raise a loaf?

A healthy starter should be active, predictable, and able to rise well after feeding. It should have enough strength to ferment the dough properly and help create structure, flavour, and lift.

If your starter is sluggish, inconsistent, or not reaching its peak properly, your bread will usually show it.

That is why I have created a few downloads to help you understand what is happening and how to fix it.

You can use them to:

• ​build a starter from scratch​
• ​understand how to look after your starter​
• ​spot the signs of a weak starter​
• ​improve your chances of a better rise, better texture, and better loaf​

If your sourdough has been coming out dense, gummy, or disappointing, this is the place to start.

You can also watch my new video covering this exact issue here.​

Over the next few weeks, I will also be working with some exciting flours and products that I genuinely trust and feel aligned with. Particularly ancient grains, which I am very excited to bake with.

I have been speaking to companies that share my values and offer products I think could really help home bakers. I will only ever share things I believe are useful, honest, and relevant to the way I bake and teach.

So keep an eye out for more on that soon.

And finally, thank you for all the brilliant questions you have been sending in. They genuinely help shape the videos, posts, and guides I create, so please keep them coming.

A quick note on downloads: if you have requested a guide and the link has not arrived, it is usually hiding in your junk or spam folder.

If you still cannot find it, email:

russellpeacebaker@gmail.com

and I will help you out.

A quick starter check

Before your next bake, ask yourself:

Does my starter rise reliably after feeding?​
If it barely moves or takes a very long time, it may not be ready.

Does it smell pleasantly tangy, not harsh or unpleasant?​
A strong smell is not always bad, but very sharp, alcoholic, or neglected smells can be a sign it needs better feeding.

Does it reach peak before you use it?​
Using starter too early or too late can affect fermentation.

Has it been fed consistently?​
A starter that has been left too long, underfed, or kept too cold may need a few feeds before it is strong enough for bread.

Subscribe and share....please

Finally, if you have found the videos, recipes or downloads helpful, please do subscribe to my YouTube channel and share my content with anyone you think might enjoy learning sourdough.

Sharing the videos, posts and guides with friends or family really does help the channel grow and means I can keep creating more free support for home bakers.

And just a quick note on downloads, you never have to tip when downloading any of the guides, but it is always hugely appreciated and helps support the time that goes into creating them.

Happy Baking!

Russell