Is my starter ready for the next step?
Build a starter, keep it going, and understand what a feed changes.
What you can work on.
- Starting a culture from flour and water
- Choosing a feed and keeping a reserve
- Returning to a starter after a break
A useful order.
Start with the first guide if this topic is new. If you already have a specific question, choose the guide that matches it and follow its worked examples or observation table.
See the full starter-to-loaf route
Starter careHow to make a sourdough starter from scratch
Build a flour-and-water starter with a clear feeding method, readable jar records, and practical decisions for the quiet days before dependable activity.
Starter careSourdough starter feeding ratios, explained
Read starter feeding ratios by weight, compare common builds, and calculate hydration without forgetting the flour and water already in your seed.
Starter careIs your sourdough starter ready to bake?
Assess an established starter using its rise history, feeding conditions, and recipe requirements instead of relying on a single bubble or float test.
Starter careHow to refrigerate and maintain sourdough starter
Set up a practical cold-storage routine, calculate the right maintenance quantity, and prepare refrigerated starter for your next bake.
Starter careHow to revive a neglected sourdough starter
Separate safe revival candidates from contamination, restore a measurable feeding routine, and decide when a culture is ready for a baking build.
Starter careHow much starter should you feed for a bake?
Plan the levain your recipe needs, keep a deliberate reserve, and avoid confusing total starter, fresh feed, and flour in the dough.