Quick tip for beginners: Accurate feeding is the foundation of sourdough success. Start with equal parts by weight of flour and water (for example, 50 g each) and feed at the same time every day. A digital scale from our kit makes this simple. Filtered water is best because chlorine can inhibit yeast growth. If you see liquid (“hooch”) on top, pour it off or stir it in and feed a bit more flour. Keep your jar warm (74–76 °F) and mark its level with an elastic band so you can watch the rise. Consistency is key; before you know it your starter will double in volume and smell pleasantly tangy. For custom schedules based on your kitchen temperature, try our feeding calculator in the free app.
