Sourdough Starter Hub

Never lose a sourdough starter again

Never lose a sourdough starter again

Clear, no-nonsense guidance for feeding, reviving, and baking with your own wild yeast culture.

A close-up of several golden-brown sourdough dinner rolls in a baking dish, some torn open to show a soft, fluffy interior.Sourdough BakingA warm, steaming soup in a Costco sourdough bread bowl, garnished with herbs on a rustic wooden table.Guides
Marta Olsen

Meet Marta Olsen

A home baker who got obsessed with feeding and troubleshooting her own sourdough starter until it finally stopped smelling like nail polish.

01

Troubleshooting Guides

Diagnose a sluggish, moldy, or overly sour starter with step-by-step fixes.

02

Feeding Schedules

Simple ratios and timing charts for daily, weekly, or fridge-stored starters.

03

Baking With Discard

Turn extra starter into pancakes, crackers, and loaves instead of the trash.

It is a living culture, not a recipe

It is a living culture, not a recipe

Temperature, flour type, and hydration all change how your starter behaves, so we focus on reading its signals instead of chasing a single fixed formula.

Frequently asked questions

Why is my sourdough starter not rising at all?

It may be too cold, underfed, or too young. Try warmer placement, fresher flour, and more frequent feedings until you see consistent bubbling.

How often do I need to feed my starter?

At room temperature, once or twice a day; if refrigerated, once a week is usually enough to keep it alive between bakes.

Can I revive a starter that has liquid on top?

Yes, that dark liquid just means it is hungry. Pour off most of it and resume regular feedings to bring it back to life.

What flour works best for a new starter?

Whole wheat or rye flour ferments faster early on, and you can transition to all-purpose flour once your starter is established.

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