Sourdough made simple ✨

Feeding your sourdough starter doesn’t have to be intimidating, especially if you prefer a laid-back approach like a Type B baker who measures by vibes rather than strict amounts. I’ve found that keeping things simple helps maintain consistency and keeps the starter active and happy. One of my favorite methods is to feed the starter straight from the refrigerator without worrying too much about exact measurements. This technique relies on paying close attention to the starter’s texture and aroma — signs that tell you when it’s time to feed or if the starter is thriving. For instance, a bubbly, pleasant-smelling starter indicates it's active; if it smells overly sour or develops a liquid layer, it may need more frequent feedings or a different flour ratio. To feed, I typically stir the starter gently, discard a portion, and add equal parts flour and water until it reaches a smooth, thick batter consistency. Using whole grain flours sometimes gives the starter a nutritional boost and more flavor complexity. Over time, you’ll learn to spot subtle changes just by observing your starter’s behavior, which is why measuring on vibes can be surprisingly effective. Remember, sourdough is quite forgiving, and what works for one person might be different for another depending on the environment, flour type, and hydration levels. The key is to stay consistent with feeding schedules and adjust based on your starter’s response. This simple, intuitive approach bridges the gap between scientific precision and creative baking, making sourdough upkeep an enjoyable part of your routine.