Starter Check-In
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. 👇
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Starter Check-In
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For home bakers done guessing. One clear method, 8 bread modules, weekly live QA with Sandra, and a community baking right alongside you.
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