Hooray, team! 🎉 We’ve officially made it to Day 4 of the Starter Marathon – the grand finale! 🥖✨ Today, we’re diving into: ✅ Daily maintenance – how to keep your starter happy and strong ✅ Switching to a smaller jar (yay for less mess!) ✅ How to store it long-term (room temp or fridge?) ✅ And of course… what’s next: BAKING your first sourdough loaf! Your starter is now your new baking buddy for life. It’s strong, bubbly, and ready to raise some dough (literally 😅). Excited for the big reveal? Drop a 🏁 in the comments if you’re ready to move to the next stage of your sourdough journey!

Alright, bakers, how are those starters doing after a few feeds? 💪✅ Post a photo of your jar ✅ Share: is it bubbly, rising, smelling different? ✅ Any funny names or observations? We love hearing your starter stories! Your starter is changing every day, and that’s the beauty of this journey. Remember: patience + consistency = happy starter. 📅 What’s next? On September 2nd, we dive into: 👉 Daily maintenance – how to keep your starter strong 👉 What to do next once your starter passes the readiness test So keep feeding, keep tracking, and keep sharing. Every bubble counts! 🫧 Drop those updates below! Let’s see how far your little microbes have come! 🥳

Welcome back, Sourdough Squad! 🥖✨ We’re on Day 3 of our Starter Marathon, and today is all about getting to know your starter on a deeper level. ✅ What does a healthy starter look like at this stage? ✅ How to spot the signs of progress (or trouble 👀) ✅ Understanding the fermentation cycle – rise, peak, fall By now, you’ve fed your starter a couple of times, and it’s starting to develop its personality (yes, they have personalities! 😅). Today, we’ll help you interpret the bubbles, smells, and activity so you know what’s happening inside that jar. Excited? Drop a 🍞 in the comments if your starter is making you proud (or a 😬 if it’s acting a little rebellious). Let’s figure it out together!

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!

Welcome to Day 2 of the Starter Marathon! 🎉 Your jar has been resting for some time now … and now it’s time for its first meal! 🥄 What we’ll learn today: ✔ How to discard and feed your starter ✔ How to keep it happy for the next few days ✔ What changes to expect as it grows stronger When your starter peaks and starts to fall (look for marks on the jar), it’s feeding time: - 75 g starter - 50 g whole rye flour - 50 g bread or all-purpose flour - 100 g warm water (30–35°C / 86–95°F). Take less water than before – by 25 grams. If before you took 150, now you need 25 grams less – 125. If before you took 125, now you need 100. Mix well, put in a clean jar, leave lid slightly open, and mark the level. From now on, we will go trough couple of more feeding cycles before our starter is ready to be used! This cycle will now take about 24 hours, and it’ll get faster with each feed. Keep it warm and check tomorrow! Who’s ready to feed their hungry starter? Drop a 🥄 in the comments if you’ve started!