Let’s be honest. Most sourdough frustration isn’t about flour. It isn’t about starter. It isn’t even about technique. It’s about timing. “When do I mix?” “When do I bake?” “What if I have work?” “What if life gets busy?” So this month, we’re simplifying everything. 🌿 The March Challenge Build a sourdough rhythm that fits your real life. Not a bakery schedule. Not an influencer schedule. Your schedule. Because sourdough should support your life — not run it. Here’s What We’re Doing This month, your goal is simple: ✔ Choose one baking day✔ Choose one timing schedule✔ Repeat it twice That’s it. No new flours. No fancy techniques. No pressure for perfection. Finding your natural rhythm. Over the next few weeks, we’ll cover: • How to choose your ideal baking day • 2–3 simple timing templates (morning mix / evening bake, weekend baker, etc.) • How to pause dough if life happens • How long bulk fermentation can flex • How to make the fridge work for you You’ll start to see that sourdough is flexible. And confidence comes from repetition — not complexity. When you have a schedule: You bake more consistently. Your dough behaves more predictably. Your confidence grows faster. And suddenly sourdough feels sustainable. That’s the goal. Step 1: Answer in the poll... Are you: 1️⃣ A morning baker2️⃣ An evening baker3️⃣ A weekend baker4️⃣ Still figuring it out Let’s build your rhythm together this month. You don’t need to bake more. You need a plan that fits your life.

Focus: Understanding + caring for starter Challenge: Feed & Bake with your starter once per week - Reading starter readiness - Fridge-to-dough method (Sandra’s Simple Method) - Small starter maintenance If you feel intimidated by your Sourdough starter, this will be month that you get to know your starter a little bit better to help ease some of your concerns. Introduce Your Starter: Picture? Do you have name for your starter? How old is it? Did you start it from scratch or get it from a friend? What question do you have?

We have a live zoom Q&A tonight, check the calendar for the link & time (in your time zone)... Bring your wins too! See you soon!

My bread looks like a French beret, long with a little puff. I found out that my oven cooks really hot at 450 degrees so I need to watch it more closely. I found my dough to be very sticky after rising, would it be better to put it in the refrigerator? My first try was not the best looking loaf but I gave it the old college try! I would love all the help and ideas you can give this beginner.

NEW VIDEO! There's some confusion on what to do at each stage. I put together a video explaining the three main phases of a sourdough starter: 1) developing 2) established 3) needs help I have also included a printable for your reference. What phase is your Sourdough Starter?