Feeding your sourdough starter with the right ratio of starter, flour, and water is key to keeping it healthy and active. Whether you're baking daily or storing it in the fridge, understanding how feeding ratios work helps you control rise times, flavor, and consistency. This post breaks down the most common feeding ratios and how to adjust them to suit your baking schedule. From thick pastes to pourable batters, we’ll help you find the right balance for your starter’s needs.

Freshly baked sourdough is hard to resist, but cutting into it too soon can ruin its texture. While it may seem undercooked and gummy when sliced hot, the reality is that steam inside the loaf hasn’t fully escaped, and the crumb hasn’t set. Bread continues to cook as it cools, redistributing moisture and firming up the structure. Cutting too early releases trapped steam, leading to a dense, sticky interior and a misshapen loaf. By waiting at least a couple of hours, you allow your sourdough to develop its ideal texture and flavor. Patience is key—good bread is worth the wait!

Ever wondered why sourdough discard puffs up when you add baking soda? It’s all about a simple acid-base reaction that creates bubbles, making baked goods light and airy. Learn the science behind this reaction and why timing is crucial for the best results.

If you’ve ever wondered how to get the most out of your sourdough starter, the secret might be simpler than you think: mix it, and mix it often! While feeding your sourdough starter is essential for its health and activity, mixing it multiple times throughout the day can significantly improve fermentation, leading to better bread. Let’s dive into why this practice works and how you can optimize your starter’s activity with just a few stirs.