How is your sourdough starter? A healthy starter should be doubling in size after feeding, have a domed top, smell tangy (not nail-polish-remover sharp), and be bubbly (big & small) all the way through. If yours isn't doing all of that yet — that's okay. Most starter problems come down to three things: temperature, feeding ratio, or flour type. Drop a photo of your starter below and tell me: - How old is it? - What flour are you using? - Where are you keeping it? Let's troubleshoot together. 👇

Welcome to April inside The Bread & Butter Way community. If you've been hanging around, watching, reading, and thinking "maybe one day I'll actually bake a loaf" — this month is for YOU. This April, we're rallying around one simple goal: your first loaf. Not a perfect loaf. Not a bakery-worthy loaf. Just your loaf — the one that proves to yourself that you can actually do this. The truth is, sourdough doesn't have to feel complicated or out of reach. It's meant to fit into YOUR life — your schedule, your kitchen, your pace. That's exactly why the free course inside this community exists. So here's your April invitation: - ✅ If you haven't started the "Your First Loaf: The Simple Way" yet — start this week. (click classroom - Your First Loaf: Start Here - Lesson 1 - ✅ If you're partway through — finish it this month. - ✅ If you've bake your first loaf — post a photo on Friday and tag it #FirstLoavesFriday No pressure. No judgment. Just a community full of people who were exactly where you are right now — and baked their way through it. Let's make April the month you stop saying "I want to try sourdough" and start saying "I made my first loaf." Comment "I'm In" if you are IN!

Let’s be honest. Most sourdough frustration isn’t about flour. It isn’t about starter. It isn’t even about technique. It’s about timing. “When do I mix?” “When do I bake?” “What if I have work?” “What if life gets busy?” So this month, we’re simplifying everything. 🌿 The March Challenge Build a sourdough rhythm that fits your real life. Not a bakery schedule. Not an influencer schedule. Your schedule. Because sourdough should support your life — not run it. Here’s What We’re Doing This month, your goal is simple: ✔ Choose one baking day✔ Choose one timing schedule✔ Repeat it twice That’s it. No new flours. No fancy techniques. No pressure for perfection. Finding your natural rhythm. Over the next few weeks, we’ll cover: • How to choose your ideal baking day • 2–3 simple timing templates (morning mix / evening bake, weekend baker, etc.) • How to pause dough if life happens • How long bulk fermentation can flex • How to make the fridge work for you You’ll start to see that sourdough is flexible. And confidence comes from repetition — not complexity. When you have a schedule: You bake more consistently. Your dough behaves more predictably. Your confidence grows faster. And suddenly sourdough feels sustainable. That’s the goal. Step 1: Answer in the poll... Are you: 1️⃣ A morning baker2️⃣ An evening baker3️⃣ A weekend baker4️⃣ Still figuring it out Let’s build your rhythm together this month. You don’t need to bake more. You need a plan that fits your life.

This week, we’re focusing on how to adjust your dough to fit real life. Because the truth is, sourdough is more flexible than you think. You don’t have to get everything perfectly timed for it to work. You just need to understand your options. Let’s talk about a few key shifts that will change everything for you: Bulk fermentation doesn’t have a strict timer. It can go shorter or longer depending on your kitchen, your schedule, and your dough. Instead of watching the clock, start watching your dough — look for some rise, a bit of airiness, a soft and slightly jiggly feel. That’s your cue. Refrigeration is your pause button. If life gets busy, you can place your dough in the fridge to slow everything down. This works after bulk fermentation or after shaping. The fridge gives you breathing room. You can pause your dough more than you think. Need to step away? Put it in the fridge. Not ready to bake yet? Fridge. Plans changed? Fridge. This is how sourdough starts to work for you instead of against you. And if life happens — you didn’t ruin it. Maybe your dough fermented a little longer. Maybe you had to delay baking. That’s okay. Every bake is still teaching you something, and most “mistakes” are still very usable (and often still delicious). This is the week where we let go of perfection and start building flexibility. Because confident bakers aren’t the ones who follow perfect schedules — they’re the ones who know how to adjust. So here’s your focus this week: if something doesn’t go as planned, don’t panic — adjust. Use the fridge. Give it more time. Work with your dough instead of fighting it. And tell me in the comments — what’s one moment this week where your schedule didn’t go as planned? Let’s walk through it together.

If you are not sure how to get a starter started or you just need a little motivation/accountability! Let's do it together! Join the 10-day (cause that's how long it takes) Sourdough Starter Challenge. Sign Up Here! You will have a happy & active starter in 10 days!