Keep it alive. Bake delicious bread. It’s that simple.

Daily Use? Keep it at Room Temp.

• Feed it every 12–24 hours with equal parts (by weight) of flour and water.

• Discard all but a few tablespoons before each feeding to keep it active and balanced.

• Use any discard in pancakes, waffles, crackers, or compost.

Only Baking Weekly? Store in the Fridge.

• Feed it, let it rise at room temp for a few hours, then refrigerate.

• Once a week, pull it out, discard down to a tablespoon, and feed it.

• Let it rise at room temp for 4–6 hours, then refrigerate again.

Getting Ready to Bake?

• Take your starter out 1–2 days before baking.

• Feed it twice (morning and evening) to strengthen it.

• Look for bubbles, rise, and a pleasantly tangy smell — it’s ready!

Pro Tips:

• Use unbleached, all-purpose or whole grain flour for best results.

• If it smells like vinegar or alcohol, it’s hungry — feed it!

• If it forms liquid (“hooch”) on top, stir it in or pour it off and feed.

• Mold or pink/orange streaks? Toss it and start over — safety first.

Need help? Reach out anytime.