"Whether you're a chronic starter-killer or the whole concept of making bread sans yeast sounds too complicated, you're in the right place. As someone who started and promptly ended her sourdough journey three times over before finally opening a microbakery, I've been in your shoes, and I know how frustrating the initial sourdough learning curve can be. Fortunately, making plentiful mistakes is the best way to learn what not to do in almost any given situation, sourdough included."
"I used to think all flours were created equal; unfortunately, that's far from being true. And, just as you'd want to feed your kids the most nutritious food you can get your hands on, the same goes for your sourdough starter. Feeding your starter high-quality flour will strengthen it, which will in turn lead to better loaves. Quit feeding your starter ultra-processed, bleached, all-purpose flour; instead, choose flour that's minimally processed and retains the nutrients present in the wheat."
Many beginner sourdough bakers struggle with starter care, but repeated mistakes help learning. Sourdough starters are resilient yet require proper tending, especially during initial bulk fermentation. Regular feeding and maintenance build a healthy microbial community. High-quality, minimally processed flours provide necessary nutrients; avoid ultra-processed, bleached all-purpose flour. Use at least bread flour for feedings to strengthen starter and improve loaves. Treat the starter like a living houseplant: mostly hands-off but attentive when signs of stress appear. Neglect, poor food choice, or improper bulk care can prevent optimal function or kill the starter.
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