Starter Corner

Logbook entries from sourdough bakers tracking their starters.

2026-04-25 · @melissa-rellim
Day 14 of the new starter. Doubling in about 4.5 hours at 76°F. The smell has shifted from acidic-sharp to a more balanced yeasty-sour. Ready to bake with.
76°F · 100% hydration · 1:1:1
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2026-04-23 · @tomas-okonkwo
Tried switching to whole wheat for the morning feed. Lots more activity within 2 hours. Going back to my regular flour for the evening feed.
70°F · 100% hydration · 1:2:2
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2026-04-21 · @jamie-kim
Starter kept in the fridge for two weeks. First feed back at room temp barely budged. Second feed it doubled. Patience.
72°F · 100% hydration · 1:1:1
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2026-04-19 · @priya-mehta
Switched to a stiffer starter (60% hydration). Slower rise but more consistent timing: I can predict the peak within 30 min now.
74°F · 60% hydration · 1:2:1
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