A clear, practical guide to building, maintaining, and troubleshooting sourdough starters — without confusion, guesswork, or bakery-only advice.
This guide is for home bakers who want a starter that actually works — consistently — in a real kitchen, with real schedules and real constraints.
Inside, I break sourdough starters down in plain language, focusing on what actually matters: timing, temperature, feeding ratios, activity cues, and knowing what to change when things go wrong.
Rather than giving you one rigid “perfect” method, this guide gives you a framework you can rely on — whether you’re starting from scratch or trying to rescue a starter that’s been frustrating you for weeks.
You’ll come away understanding why your starter behaves the way it does, and how to adjust it with confidence.
What this guide covers
• Building a starter from scratch (white & wholegrain)
• Feeding ratios explained — and when to change them
• Temperature, timing, and activity cues that actually matter
• How to reduce acidity or increase strength
• Common problems (flat, sour, sluggish, hoochy) and how to fix them
• When to push on — and when to reset
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