Which Flour Should You Feed Your Sourdough Starter? All-Purpose, Bread, Whole Wheat, or Rye
Any wheat flour can feed a starter, but each one changes how fast it rises and how it tastes. Here is how to choose and how to switch without a setback.
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Levain vs. Starter: What Is the Difference and When Should You Build One?
Starter and levain are close cousins that often get mixed up. Here is the difference, why a levain is worth building, and three easy builds.
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Stiff Starter vs. Liquid Starter: How Hydration Changes Your Sourdough
Most starters are fed at 100% hydration, but a thicker starter behaves differently. Here is how hydration changes speed, flavor and storage, and how to convert yours.
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How to Tell When Your Starter Is Ready to Bake With
Your starter has a peak, and baking at the right moment makes a real difference. Here is how to spot it with a rubber band, your eyes and your nose.
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Sourdough Starter Feeding Ratios Explained: 1:1:1, 1:5:5, and 1:10:10
A feeding ratio is just three numbers. Here is what each common ratio does to your starter and how to choose the one that fits your schedule.
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Lesson #7: Your Starter’s Part of the Family Now: Keeping It Fed and Using the Extra
Seven days in, you’ve got a starter and a whole new skill. Here’s how it lives on after this course ends.
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Lesson #2: Feed It, Watch It, Don’t Panic: Day 3 to Ready
Picking up where Day 1 and 2 left off, this is the stretch where your starter actually starts to show up.
