How we keep our starter

27 October 2026

Every sourdough loaf we bake starts in one jar on the shelf above the bench.

We feed it twice a day, at six in the morning and six at night: equal weights of flour and water, stirred in, and the lid set on loose. By the next feed it has risen and fallen, and it smells sour and a little like apples.

Why twice a day

A starter fed often stays lively and mild. Left alone, it grows sharp, and the bread grows sharp with it.

If you'd like some

Bring a clean jar on a Saturday and ask at the counter. We'll fill it, and tell you how we feed ours.