A sourdough starter is a jar of flour, water, and wild yeast. It’s alive. It needs feeding, it needs warmth, and it needs you to pay attention.
Feed it once a day if you bake weekly. Twice a day if you’re building toward a bake. Use unbleached all-purpose or a 50/50 mix of AP and whole wheat.
The float test: drop a spoonful in water. If it floats, it’s ready. If it sinks, it needs more time or another feeding.
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