Starter Guide

Build it, feed it, store it — without the mystery.

Day 1 — start from scratch

7 days, 2 ingredients

Mix 50g whole-wheat or rye flour with 50g warm water in a clean jar. Cover loosely. Leave on the counter at 22–26°C.

  1. Day 2–3: bubbles and a fruity smell appear. Discard half, feed 50g flour + 50g water.
  2. Day 4–5: may seem to stall — keep feeding twice daily. Switch to bread flour now.
  3. Day 6–7: reliable doubling within 6 hr after a feed = ready to bake.

Fridge — weekly feed

Bake once or twice a week

Storage

Refrigerator (4°C / 39°F) between bakes

Feed ratio

1 : 5 : 5 before storing, then a full feed the day before bake

Cadence

Once every 5–10 days

Best for

Most home bakers — a low-maintenance schedule that still produces excellent loaves.

Pros

  • • Very low waste — one feed a week is plenty.
  • • Develops deeper, tangier flavour over time.
  • • Forgives a missed week or two without dying.

Trade-offs

  • • Needs a 'wake-up' feed (or two) the day before baking.
  • • Slightly slower bulk ferment if you bake straight from cold.

Step by step

  1. 1Feed at 1 : 5 : 5 (e.g. 10g starter + 50g flour + 50g water).
  2. 2Leave on the counter 1–2 hr until just starting to rise, then refrigerate.
  3. 312–18 hr before you mix dough: take it out, discard down to 10g, feed 1 : 5 : 5.
  4. 4Let it ripen at room temp until tripled and domed — usually 6–10 hr.
  5. 5Use what you need; feed and refrigerate the rest.

How to know it's ripe

  • Domed top, just starting to flatten in the centre.
  • At least doubled (ideally tripled) from the feed line.
  • Webby, bubbly structure visible through the glass.
  • Smells yeasty and sweet, not sharply vinegary.
  • Float test: a teaspoon dropped in water floats.

Troubleshooting

Hooch (grey/brown liquid on top)

Why: It's hungry — overdue for a feed.

Fix: Pour off the liquid, discard down to 10g, feed 1 : 5 : 5 with warm water.

Smells like nail polish or solvent

Why: Acetone build-up from prolonged hunger or a too-cold spot.

Fix: Feed twice daily at 1 : 5 : 5 in a warm room (24°C) for 2–3 days.

Pink, orange, or fuzzy mould

Why: Contamination — this starter cannot be saved.

Fix: Bin it, sterilise the jar with boiling water, start again from scratch.

No rise after a feed

Why: Cold kitchen, weak culture, or chlorinated tap water.

Fix: Use filtered/bottled water, keep at 24–26°C, feed every 12 hr for 3 days.

Rises then collapses very fast

Why: Over-ripe — you missed peak by several hours.

Fix: Use a smaller seed (1 : 10 : 10) so peak lands when you need it.

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