cluster a
Everything you need to know about this topic — from the basics to the deep end.
From Starter to First Loaf — What Happens Next
Your sourdough starter is mature. Here's the week between bake-ready starter and baker-ready you — the UK plan, equipment, and bake-day schedule.
Read the guide →
How to Dehydrate and Store a Sourdough Starter Long-Term
A dehydrated sourdough starter keeps for years — making it the cheapest insurance policy a home baker can have. You spread a thin layer of mature, ripe starter on parchment, let it dry at room temperature...
Read the guide →
How to Revive a Dormant Sourdough Starter
A dormant sourdough starter is almost never dead — it's just hungry. Even after months in the fridge, weeks forgotten on a counter, or years tucked into a jar of dried flakes, you can usually revive...
Read the guide →
Rye vs White vs Wholegrain Sourdough Starter — Which Should You Choose?
A rye sourdough starter ferments fastest and gives the deepest flavour. A wholegrain starter sits in the middle — quick to lively, with a balanced, nutty character. A white-flour starter is the gentlest, lightest crumb but...
Read the guide →
How Long Until a Sourdough Starter Is Ready to Bake With?
A sourdough starter is usually ready to bake with after 7–10 days, but at UK ambient temperatures of 16–20°C it can take 14 days or longer. The reliable readiness signal isn't time — it's the float...
Read the guide →
The 1/3/3 Rule for Sourdough Starter — Explained (with the maths)
The 1/3/3 rule is a sourdough starter feeding ratio: 1 part starter, 3 parts flour, 3 parts water by weight. A 20 g spoonful of mature starter is fed 60 g flour and 60 g water,...
Read the guide →
What Is a Sourdough Starter? A Plain-English Guide
A sourdough starter is a living culture of wild yeast and lactobacillus bacteria, kept alive in a jar with nothing more than flour and water. It is the engine that makes a sourdough loaf rise, the...
Read the guide →
Why Isn't My Sourdough Starter Bubbling? 10 Reasons + How to Fix Each
A sourdough starter that's not bubbling almost always traces back to one of three things: temperature, feed schedule, or flour. The good news — you almost certainly haven't killed it. Starters are tougher than the panic...
Read the guide →
How to Feed a Sourdough Starter
Feed a sourdough starter once a day at room temperature, or once a week in the fridge. Each feed is equal weights of flour, water and existing starter — the classic 1:1:1 ratio that works in...
Read the guide →
Sourdough Starter Recipe — A Simple UK Method
If you can stir flour into water, you can make a sourdough starter. This is the recipe we use at the Hub. A sourdough starter recipe needs only two ingredients — flour and water — fed...
Read the guide →
How to Make a Sourdough Starter From Scratch (UK Method)
To make a sourdough starter from scratch, mix 50 g wholemeal flour with 50 ml lukewarm water in a clean jar, leave it loosely covered at room temperature (ideally 20–22°C), and feed it the same way...
Read the guide →
Sourdough Starter: The Complete UK Guide
A sourdough starter is a living mix of flour and water that captures wild yeast and lactic acid bacteria from your kitchen — usually ready to bake with in 7 to 14 days, and once made...
Read the guide →