Care for a starter
Keep an active starter healthy
Routines
Countertop routine
Feed daily, usually after the starter has peaked and fallen back. This works best if you bake often.
Fridge routine
Feed weekly, then refrigerate. This is better if you bake less often and want less daily maintenance.
Before a bake
Give it 1 to 2 room-temperature feeds before mixing dough so it becomes active and predictable again.
Future visuals
Countertop routine
A future image for daily feeding setup, jar level marks, and peak timing.
Fridge routine
Reserve space for a weekly maintenance photo or a fridge-storage setup image.
Troubleshooting walkthrough
Use this slot for a short care video covering hooch, hunger, and timing cues.
Troubleshooting
Hooch on top
The starter is hungry. Stir it in or pour it off, then discard and feed.
Sharp acetone smell
It is very hungry. Feed more often for a few days, or increase the ratio to 1:2:2.
No rise after several days
Use whole wheat or rye flour and keep the jar warmer, around 24C to 28C if possible.
Mold
Throw it away and start over. Mold is contamination, not a feeding issue.