Sourdough Starter Companion
Your interactive guide and scheduler for a happy starter
Your interactive guide and scheduler for a happy starter
Plan your next feeding based on when you'd like your starter to be ready and the current conditions.
Record each feeding to track your starter's progress. Logs are saved locally in your browser.
| Date/Time | Ratio | Notes | Delete |
|---|
Common issues and how to fix them.
A stiff mixture is normal; it will loosen as fermentation progresses. Avoid adding extra water immediately—stir thoroughly and wait. Stirring again about 30 minutes after mixing helps incorporate any dry flour and reduces dryness.
Hooch forms when your starter is hungry. Pour it off or stir it back in and feed the starter equal parts flour and water. More frequent feedings help prevent hooch buildup.
This smell indicates your starter needs food. Feed more often or use cooler water to slow fermentation. After feeding, the smell should become pleasantly sour.
Rise can be subtle in a large jar. Use a rubber band to mark the starting height and monitor growth. Cooler temperatures slow fermentation; keeping the starter in a warm spot (about 74–76 °F) will speed it up.
Chlorine in tap water can inhibit yeast growth. Use filtered water or let tap water sit out to off‑gas chlorine. Avoid hot water, which can kill yeast; tepid water is best.
Nonreactive metals like stainless steel are safe. Avoid copper or aluminum, which can react with the starter's acidity.
Ensure you are waiting until the starter is active enough before baking. Allow adequate fermentation and proofing time; impatience is a common cause of dense loaves.