Learn

Everything you need to know about sourdough — from your first feed to your thousandth loaf.

Getting Started

Three simple steps from packet to perfect loaf

1

Activate Your Starter

Empty your dried starter into a clean jar. Add equal parts flour and lukewarm water (50g each). Stir well, cover loosely, and let it sit at room temperature for 24 hours.

2

Feed & Strengthen

Discard half the starter and feed again with equal parts flour and water. Repeat daily for 5–7 days until it doubles in size within 4–6 hours. Your starter is now active.

3

Bake Your First Loaf

When your starter passes the "float test" (a spoonful floats in water), it's ready. Mix your dough, let it ferment, shape, prove, and bake in a preheated Dutch oven at 450°F.

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Guides & Techniques

Deep dives into the craft of sourdough

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Understanding Fermentation

Temperature, time, and hydration — the three pillars that control your dough's flavor and texture.

Science
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Hydration Explained

What baker's percentages mean, why hydration matters, and how to adjust for your flour and climate.

Fundamentals
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Shaping Techniques

Master the boule, batard, and baguette shapes. Build surface tension for a beautiful oven spring.

Technique
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Scoring Your Bread

Simple cuts that control the bloom. From basic slashes to decorative patterns that make your loaf art.

Technique
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Cold Fermentation

Why retarding your dough in the fridge develops deeper flavor and gives you a flexible baking schedule.

Advanced
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Oven Setup & Steam

Dutch ovens, baking stones, lava rocks — how to create the perfect baking environment at home.

Equipment
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Flour Guide

Bread flour vs. AP vs. whole wheat vs. rye. How protein content affects gluten development and crumb.

Ingredients
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Starter Troubleshooting

Not rising? Smells like acetone? Hooch on top? Diagnose and fix common starter problems fast.

Troubleshooting
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🔬 The Science of Sourdough

Sourdough isn't just flour and water — it's a living ecosystem. Your starter contains billions of wild yeast (Saccharomyces cerevisiae and others) and lactic acid bacteria (Lactobacillus species) working in symbiosis. The yeast produces CO₂ for rise while the bacteria create lactic and acetic acids for flavor. This natural fermentation also breaks down phytic acid, making the bread more digestible and its minerals more bioavailable. Every starter is unique — shaped by its flour, water, temperature, and the invisible microbes in your kitchen.

Frequently Asked Questions

Quick answers to common sourdough questions

How long does it take to activate a dried starter?
Most dried starters become fully active within 5–7 days of daily feeding. You'll see bubbles within 24–48 hours, but give it the full week to build strength. When it reliably doubles in 4–6 hours after feeding, it's ready to bake with.
What's the "float test"?
Drop a small spoonful of starter into a glass of room-temperature water. If it floats, your starter is active and ready to leaven bread. If it sinks, it needs more time or another feeding. Test at peak activity — usually 4–6 hours after feeding.
Can I use any flour to feed my starter?
Unbleached all-purpose or bread flour works great for daily feeding. Whole wheat and rye flours are more nutritious for the starter and can accelerate activity. Avoid bleached flour — the chemicals can inhibit the microbes. You can mix flours for the best of both worlds.
My starter smells like nail polish remover. Is it dead?
No! That acetone smell means your starter is hungry — the bacteria are producing acetic acid because they've run out of food. Give it a good feed (discard most of it, then add fresh flour and water) and it should bounce back within a day or two.
How do I store my starter if I don't bake often?
Keep it in the fridge! Feed it, let it rise for an hour at room temp, then refrigerate. It'll slow down dramatically and only needs feeding once a week. Pull it out 1–2 days before you want to bake, feed it at room temperature, and it'll be ready to go.
What's sourdough discard and can I use it?
Discard is the portion you remove before feeding. It's still full of flavor! Use it in pancakes, waffles, crackers, pizza dough, muffins, and more. Never throw it away — it's one of the best parts of maintaining a starter. Check our Recipes page for discard ideas.
Do different starters really taste different?
Absolutely. Each starter carries a unique microbial community shaped by its origin, flour, and environment. Our French starter produces a mild, buttery tang while the San Francisco starter gives that classic sharp sourness. Over time, your local microbes will influence the flavor too — making it truly yours.