Ready to create your own lively, bubbly starter from scratch? This 4-day hands-on experience will walk you through every step - from the first mix of flour and water to understanding when your starter is strong enough to bake with. 📅 Schedule & What You’ll Learn: DAY 1 (AUG 27): Welcome & Making Your Starter ✔ Tools and flour you’ll need ✔ Step 1: First mix of flour and water DAY 2 (AUG 28): Feeding & Analyzing Your Starter ✔ Step 2: Feed and discard ✔ How to analyze the changes in your starter’s microbiome ✔ How to feed your starter in the following days DAY 3 (AUG 31): Is Your Starter Ready? ✔ Step 3: New ratio and schedule ✔ How to tell when your starter is truly active and ready to bake DAY 4 (SEP 2): What’s Next? ✔ Step 4: Daily maintenance for a healthy starter ✔ How to use it in your first bakes This is a perfect challenge for beginners and anyone who wants to refresh their starter skills. By the end, you’ll have your own strong, happy sourdough starter - and the confidence to keep it thriving. 👉 How to join: Simply follow along here in the community! We’ll post daily instructions, videos, and tips for each step. 🔥 Get ready - Day 1 kicks off on August 27! Make sure you have your flour, water, and a jar ready. Who’s in? Drop a “🍞” in the comments if you’re joining the Starter Marathon!

3rd day of marathon, so it looks like a got a double rise out of my starter. Also lots of foam second pic I haven't even fed it yet. First feeding tonight.

This is after my first feed today. It's been about two hours and it's already risen.

Check out our next video lessons on how to feed your starter after your first feed! Your starter may look different - smaller bubbles, less foam, and lower rise. That’s normal! 👉 Feed once every 24 hours. Watch the cycle: rise → peak → fall. When it falls, it’s hungry—but don’t feed early. Feed it only once a day. Over a few days, the cycle speeds up and the smell turns more acidic (like vinegar). When the cycle takes under 12 hours, your starter is ready for Step 3. Not sure? Keep daily feedings for a few extra days. More time = stronger starter. Feed the Same Way - 75 g starter - 50 g wheat flour - 50 g rye flour - 125 g water. Take less water than during your initial mix – by 25 grams. If before you took 150, now you need 25 grams less – 125. If before you took 125, now you need 100. - If at some point you realize that your starter is a bit too liquidy, cut back on the water and add less, around 100 grams should be enough.