wake up your starter
Pick the starter you've got, and we'll walk you through every day until your first loaf. If you can stir, you can do this.
day by day
the whole journey
day 1mix the packet
Mix the full packet with 1.5 tbsp filtered water in a clean jar. After 1 hour, add 1 tbsp organic flour. Cover loosely (don't seal). Leave on the counter for 24 hours.
💡 Use filtered or bottled water. Keep warm — 68-75°F is the sweet spot.
day 2first feed
Feed 2 tbsp flour + 1.5 tbsp water. Stir to a thick pancake-batter consistency. Cover loosely. Wait 24 hours.
💡 You may see nothing visible today — that's normal. Yeast is still rebuilding.
day 3first bubbles
Repeat Day 2's feeding. Watch for bubbles — your starter is waking up.
💡 No bubbles by day 3? Move it somewhere warmer — top of the fridge is ideal.
day 4big feed
⅓ cup flour + ¼ cup water. Stir smooth. Transfer to a larger jar if needed. Cover and wait 24 hours.
💡 Hooch (gray liquid) on top? Stir it back in. Means it's hungry.
day 5bake-ready
Ready when it doubles after a feed. From here: feed daily on the counter, or weekly in the fridge.
💡 Pull off 100g for your first loaf. Feed the rest before storing.prefer to watch?
the video walkthrough
stuck? don't panic
quick fixes
no bubbles after 3 days 😟
Almost always temperature. Move the jar somewhere warmer (top of the fridge is ideal) and keep feeding daily. Cold kitchens can add 2–3 days — the culture is fine, just sleepy.
there's liquid on top — is it dead?
That's "hooch" — totally harmless. It just means your starter is hungry. Stir it back in (or pour it off) and feed as usual.
i forgot to feed it for a few days
It forgives you. Give it a normal feeding, and maybe one extra over the next day. This culture is bred to bounce back from real-kitchen neglect.
it smells like nail polish remover
Hungry starter again — that's acetone from an under-fed culture. Two feedings a day for a day or two and the smell turns pleasantly tangy.
25+ more answers on the troubleshooting page