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A Starter That Survives Your Week
Bake guide 🍞 · Cellar crew · Nov 2026
Ratios, in plain words
A starter feeding reads STARTER : FLOUR : WATER by weight. 1:1:1 is the daily rhythm (peak in ~12 h). 1:2:2 buys you more time between feeds. 1:5:5 is the once-a-day pace; 1:10:10 is the fridge bridge that survives a week away. Bigger ratios = slower = fewer chores — that's the whole management trick. There's a feeding card for the shelf above the jar.
The 7-day build
- Day 1: 60 g whole-rye or whole-wheat flour + 60 g warm water in a jar. Loose lid. Wait.
- Days 2–3: it may smell like wet grass and do nothing, or it may bloom early (bacteria having their moment). Feed 1:1:1 daily, and skim any liquid (hooch) or stir it back in.
- Days 4–5: the first real rises. Keep feeding; expect inconsistency — the yeast population is still choosing itself.
- Days 6–7: a starter that doubles predictably within ~8 h of feeding is ready to bake.
Discard is a feature: pancakes, crackers, quick breads — the extra starter is real food. The app logs the jar; the pancake is yours.
Keeping it, honestly
- Routine bakers: feed 1:5:5 daily or 1:2:2 before bed.
- Real-life bakers: keep it in the fridge unfed; 3 days before baking, feed 1:5:5 at room temp twice.
- Truly away: dry a smear on parchment — insurance that survives months.
Fixes
| Symptom | Cause | Fix |
|---|
| Won't rise by day 5 | Cold room, chlorinated water, or impatience | Warm spot (oven with light on), filtered water, and one more day — the yeast wins on patience |
| Pink/orange streaks | Contamination | Compost; restart with a clean jar |
| It rose once, then flopped forever | Feeding too small; hunger | Reset to 1:2:2 and cull the jar to 40 g at each feed |