Keep a sourdough starter alive
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Feed at one to one to one.
Equal weights starter, flour, water. Discard the rest or bake with it.
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Watch the rise, not the clock.
Ready when doubled and bubbly, hours after feeding depending on warmth.
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Fridge it between bakes.
Weekly feeding in the cold replaces daily on the counter. Weekend bakers live this way.
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Ignore the hooch, fear the colours.
Grey liquid means hungry: stir or pour and feed. Pink or orange means binned, no debate.
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Revive with two warm days.
A neglected starter usually returns after two or three feeds somewhere warm.
- 1 Founder draft core @bernard ⚡ new
#1 becomes the Core. This atoma is young: submit a better distillation and take the seat.
No gear needed. Your pot, a timer and ice are enough. That is the point.


