Check out this video to learn how to mix your flour and water to the perfect consistency and start your starter! Step 1: Start Your Sourdough Starter - Use whole rye flour and warm water (30-35°C / 86-95°F). - Measure 100 g flour and start with 100 g water (add more if too thick). Aim for hummus-like consistency. - Mix well - no dry flour. Add water slowly (10-15 g at a time) if needed. You can go up to 150g of water total (along with the first 100g you've added). - Check the mix temperature (should be 26-30°C / 79-86°F). - Put it in a large jar, lid slightly open. Mark the level with a rubber band. - Keep it warm (26-30°C). - Wait up to 48 hours - look for bubbles, rise, and a peak before moving to step 2. The mixture should also fall down from its peak before you can move on to Step 2.

Hello everyone and welcome to our new community dedicated to all things sourdough! Whether you’re just starting your first bubbly starter or you’ve been baking artisan loaves for years, this is your space to learn, share, and celebrate the art (and science!) of sourdough. Here’s what you can expect here: ✅ Tips & Tricks for everything from starters to shaping and scoring ✅ Recipes & Inspiration to keep your oven busy ✅ Troubleshooting Support when things don’t go as planned (because they will, and that’s okay!) ✅ A friendly place to share your wins, your flops, and everything in between This community is all about curiosity, creativity, and connection. No gatekeeping - just good bread and good company. 👉 Introduce yourself! Tell us: - Where are you from? - Have you started your sourdough journey yet? - How long have you been baking sourdough? - What’s the best (or worst) loaf you’ve ever made? Bonus points for sharing a photo of your favorite bake (or your starter - yes, we love starter selfies!). Can’t wait to meet you all and watch this community rise together - just like our dough. 🍞✨