Starter School
Your starter is talking.
Are you listening?
Exploring sourdough starter through first principles — fermentation, microbiology, and the little things no one explains.
The Science
-
Flour Only Becomes Food When Water Arrives
Water wakes flour from storage mode, turning starch into usable sugars and proteins into a gas-holding network.
-
The Microscopic Dance in Your Jar
Wild yeast vs. lactic acid bacteria — two microorganisms, one ecosystem, and the balance that defines your bread.
-
What CO₂ actually tells you about your starter
The rise and fall of your jar is just the visible part. Here's what's really happening.
Quick Questions
View all →
Watch for bubbles — they're your only real evidence of yeast activity. If you see no bubbles at all after 24 hours, give it more time before feeding again.
Yes. When you discard and refeed, you remove 80% of the yeast you just grew. Feed too early and the culture weakens over time. It is always better to feed a little late than too early.
Feed when your starter is clearly past peak — volume dropping, surface bubbles receding. If you're unsure, wait longer. Watching the bubbles will tell you more than any clock.
In an established starter, that smell means it has run out of food. Try a larger ratio (1:3:3) or feed more frequently. In a brand-new starter (first 3 days), strange smells are completely normal.
Almost certainly not. The most common cause is temperature — below 18°C, a rise may not be visible at all. Move it somewhere warmer (24–26°C) and look for any bubble activity before worrying.
