Welcome to the Basic Loaf Family!
First of all, thank you for choosing my sourdough starter. You've just skipped the most challenging 14 days of the sourdough journey! This starter is over 5 years old, used daily to bake for my family, and is incredibly resilient and reliable.
Because this is a fresh starter (living and active), it needs just a little attention to get it ready for your first bake.
If You Collected Your Starter in Person
Since you picked this up directly, the starter is likely very happy and active.
- collected after 4pm? chances are I've already fed it for you.
- Baking Tomorrow? I recommend giving it a feed this evening (around 5-6pm). It will then be bubbly, active, and ready to bake with first thing in the morning.
- Baking Later? If you aren't baking straight away, pop the jar into the fridge. When you are ready to bake, take it out the day before and give it a boost. Check out my guide on How to Strengthen Your Starter.
If You Received Your Starter by Post
Being in an envelope for 24-48 hours is a journey! Your starter might arrive looking a bit thin or smelling quite "vinegary" and intense. Don't worry—it's just hungry and tired.
- Feed Immediately: Treat your starter to a fresh meal. Snip the end of the zip lock bag like a piping back and squeeze it into a clear, sterilized jar. Give it a "1:1:1" feed (50g starter, 50g lukewarm water, 50g strong white bread flour).
- The Sensory Check: Mix it into a thick, sticky paste (like thick peanut butter). Within a few hours, you should smell a wonderful transformation: from sharp vinegar to a pleasant, tangy sweetness. (See my Feeding Guide for more).
- The Double Check: I recommend feeding it twice at room temperature before your first bake. You want to see it reliably doubling in volume and becoming light and airy, like a marshmallow.
- Storage: Once it's bubbly and active, it has officially moved in! You can move it to the fridge and follow the standard maintenance in the Starter Guide.
A Few Tips for My Specific Starter
- It Loves Warmth: This culture is used to a cozy kitchen. If your house is cool, use lukewarm water (35°C) for feedings to keep it moving.
- Don't Overthink It: Sourdough is resilient. If you forget a feed, just give it some flour and water and it will almost always bounce back.
- Ready to Bake? Once your starter is bubbly and active, head over to The Recipe to start your first Basic Loaf.
If you have any issues or want to show off your first loaf, tag me on Instagram @william_the_poon!
Once your starter is active, take a small spoonful (10g) and put it in a separate small jar in the fridge. Don't feed it, just leave it there. This is your "insurance policy" in case anything happens to your main jar!
New Starter FAQs
Is the smell normal?
Yes! It might smell like vinegar, yeast, or even a bit fruity. This is completely normal for a mature culture. Only worry if you see fuzzy mould.
What if it looks liquid or thin?
Temperature changes during travel can make the starter go thin. Simply feed it with equal parts flour and water (by weight) to bring it back to a thick paste consistency.
When can I bake?
Once your starter is reliably doubling in size within 4-8 hours after a feed, you are ready to bake! Check out The Recipe to get started.
Ready to make your first loaf?
Head over to the step-by-step master recipe and let's get baking!
Go to The RecipeNeed help? I'm more than happy to help you on your sourdough journey. Reach out to me any time on Instagram @william_the_poon.