Meet Agnes

Starting and maintaining a sourdough starter can sometimes feel like a science experiment, especially after many attempts like Agnes' number 592! From my experience, one of the keys to keeping your sourdough alive and thriving is regular feeding with the right flour-to-water ratio, usually equal parts by weight, which helps maintain the starter’s balance of yeast and bacteria. Also consider the environment—temperature plays a big role. Starters thrive at around 70-75°F (21-24°C). If your kitchen is cooler, you may need to feed your starter less frequently or keep it in a warmer spot like near a radiator or inside an oven with the light on. Remember to discard some starter before feeding each time. This prevents your culture from becoming too large and unmanageable, which can dilute the yeast concentration. Another tip is to use unbleached flour and filtered water, as chlorine and other chemicals in tap water can sometimes hinder the starter’s development. If you’re not baking daily, storing your starter in the fridge and feeding it once a week is an option, but be aware it might need a few feedings at room temperature before it’s energetic enough for baking again. Lastly, trust the signs your starter gives you. Bubbles, a pleasant tangy smell, and a slight rise after feeding are great indicators of a healthy sourdough culture. Patience and consistency are everything—every baker’s journey with sourdough is unique, and some experimentation is part of the fun! Hope these tips help you keep Agnes happy and your sourdough journey thriving!