Three short entries, each with the numbers that matter. The method is a common one: adjust it to your flour and your kitchen.
By Hobby Corner, started October 2026 · 3 entries so far
Entry 3 ·
A starter is ready to bake with when it roughly doubles within four to eight hours of a feeding and smells pleasantly tangy, not sharp like nail polish remover. Some starters need a few more days.…
Entry 2 ·
Look for small bubbles and a slightly sour smell. Now the feeding begins: remove most of the mixture and refresh the rest. Discarding keeps the jar from filling up with spent flour and keeps the…
Entry 1 ·
Stir the flour and water together in a clean jar, cover it loosely and leave it somewhere warm. Nothing will seem to happen today, which is normal.