A sourdough starter is a living culture that thrives on routine. During the first week, feed it twice daily with equal weights of flour and water. When it reliably doubles in volume within 4–6 hours, it’s ready to bake. To store your starter: keep it at room temperature if you bake frequently (daily feeds) or refrigerate and feed weekly if you bake less often.
Common troubleshooting tips from our Sourdough Starter Companion App:
- Dry or stiff starter: Stir and wait; don’t add extra water immediately. Once it loosens, feed as usual.
- Dark liquid (hooch): Your starter is hungry. Pour off the liquid or stir it back in and feed equal parts flour and water.
- Smells like nail‑polish remover: It’s producing excess alcohol. Feed more often or use cooler water to slow fermentation.
- No rise: Mark the jar with a rubber band to monitor; keep it warm and use filtered water to avoid chlorine
- Dense or gummy bread: Your starter may not be active enough. Allow longer fermentation and proofing; bake when the dough passes the “poke test.”
Remember, every starter is unique. Keep detailed notes in our app’s feeding log so you can spot patterns and perfect your routine.
