Walkthrough
Starter to baked loaf, one step at a time
This beginner baseline uses 500g total flour, about 100g active starter, and a simple schedule you can follow from feed to bake. Open the other guide pages if you need more detail on folds, starter care, or glossary terms.
Step 1/8
Step 1
Feed your starter first
About 4 hours before mixing, or whenever it usually peaks
Starter peak
Use the starter once it has risen well, looks airy, and feels lively.
What to do
Feed your before mixing. A is the simplest beginner pattern. If your starter lives in the fridge, take it out, feed it, and let it become lively again before mixing the dough.
Checklist
Take 45g starter and feed 45g water plus 45g flour at 1:1:1.
Let it rise about 4 hours, then use 100g in the dough and keep about 30g for next time.
Ready when
It has expanded, smells pleasantly tangy, and has bubbles throughout instead of only on top.
If unsure
Wait a bit longer. A weak starter usually causes more problems than waiting an extra hour or two.
Starter peak
Use the starter once it has risen well, looks airy, and feels lively.