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.

Week 2 Challenge: Build Your Sourdough Timeline One of the biggest sources of stress for new sourdough bakers isn’t the recipe. It’s the timing. “Do I have enough time?” “When should I mix?” “Will this fit into my day?” Here’s the good news: sourdough can fit into almost any schedule once you build a simple rhythm. This week, your goal is to choose a timeline that fits your life. Below are three of the most common schedules home bakers use. Try one and see how it feels. Important: With Sourdough Made Simple, you basically will need a time to mix your dough/feed your starter, let them rise, then another time to shape & rest your dough and then score/bake your dough. See March Challenge Week 1 for more info. With this method you can mix up your dough Sunday afternoon, pop it in the fridge once it has doubled and pull from it to form your loaves all week. The dough will get more sour the later in the week it is. I’m always a little hesitant sharing baking schedules & timelines because I don’t want you to get stuck on a rigid schedule. But here are some ideas that can get you started...find your timeline. . Option 1: Evening Mix / Next Day Bake This is one of the easiest rhythms for many home bakers. - Mix your dough (with the starter) before or after dinner, when you kitchen is the warmest - 4 hours later (put dough in the fridge overnight) - When you are ready the next day or 3 days later:  Option 2: Morning Mix / Evening Bake or Next Day Bake Great for people who like to start something before the day begins. • Mix your dough in the morning before work • Let it bulk ferment during the day • Shape when you get home (FYI: warm dough is harder to handle) • Bake before dinner Or put it in fridge when you get home and bake the next day for longer fermentation. This schedule lets sourdough work quietly in the background while you go about your day. Option 3: Weekend Baker Perfect if weekdays are busy. • Mix dough Friday evening or Saturday Morning • Let double (4 hours or so) Put in the fridge.

Trying to start a starter. So many conflicting info. Would like to be a weekend baker for now

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.

Focus: Understanding + caring for starter Challenge: Feed & Bake with your starter once per week - Reading starter readiness - Fridge-to-dough method (Sandra’s Simple Method) - Small starter maintenance If you feel intimidated by your Sourdough starter, this will be month that you get to know your starter a little bit better to help ease some of your concerns. Introduce Your Starter: Picture? Do you have name for your starter? How old is it? Did you start it from scratch or get it from a friend? What question do you have?