Log a Feeding
Feeding History
No feedings logged yet. Add your first entry above.
Starter Health Assessment
7-Day Activity Log
Weekly trend
What's wrong with your starter?
Select all symptoms that apply — get an instant diagnosis.
😴 Not rising at all
🐢 Rising very slowly
📉 Collapses quickly
🪣 Hooch / liquid on top
🧪 Acetone / nail polish smell
🦨 Unpleasant / funky smell
🩷 Pink / orange streaks
🟢 Fuzzy mold spots
😬 Way too sour
😶 Not sour at all
💧 No bubbles
🪨 Hard crust on top
Quick Reference — Common Fixes
🌡️ Temperature Guide
65–70°F: Slow fermentation, 18–24h peak time — fine but sluggish
70–78°F: Sweet spot — 4–8h peak, predictable activity
78–85°F: Fast fermentation — may need 2× daily feeding
85°F+: Too hot — yeast stress, acetic acid spike, off smells
Below 65°F: Refrigerator-like — starter goes dormant, fine for storage
70–78°F: Sweet spot — 4–8h peak, predictable activity
78–85°F: Fast fermentation — may need 2× daily feeding
85°F+: Too hot — yeast stress, acetic acid spike, off smells
Below 65°F: Refrigerator-like — starter goes dormant, fine for storage
💧 Hydration Ratios
100% hydration (equal flour/water): Standard, pancake-batter consistency
80% hydration: Thicker, slower, more forgiving — good for beginners
125% hydration: Looser, faster fermentation, more sour
Stiff starter (50–65%): Less acidity, more complex flavour, stronger rise
80% hydration: Thicker, slower, more forgiving — good for beginners
125% hydration: Looser, faster fermentation, more sour
Stiff starter (50–65%): Less acidity, more complex flavour, stronger rise
🌾 Flour Type Effects
Whole wheat / rye: Turbo-charges activity — excellent for kickstarting a lazy starter
Bread flour: High protein, strong gluten, consistent rise
AP flour: Reliable all-rounder, mild flavour
Bleached flour: Avoid — bleaching agents inhibit wild yeast
Chlorinated tap water: Can slow starter — switch to filtered
Bread flour: High protein, strong gluten, consistent rise
AP flour: Reliable all-rounder, mild flavour
Bleached flour: Avoid — bleaching agents inhibit wild yeast
Chlorinated tap water: Can slow starter — switch to filtered
⏱️ Feeding Ratios Explained
1:1:1 (starter:flour:water) — Daily feeding, kitchen temp, quick peak
1:2:2 — Every 12–24h, gives starter more food to climb
1:5:5 — Overnight, slow fermentation, very mild starter
1:10:10 — Use when reducing sourness or for long fridge storage
1:2:2 — Every 12–24h, gives starter more food to climb
1:5:5 — Overnight, slow fermentation, very mild starter
1:10:10 — Use when reducing sourness or for long fridge storage
Starter Feed Calculator
Enter how much starter you need for a recipe and your desired ratio — we'll calculate the exact amounts.
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Recipe Scaling — Levain Builder
How much levain does your recipe need? We'll tell you when to build it.
Mature starter seed—
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New Starter — 14-Day Journey
Creating a starter from scratch? Track each milestone. Check them off as you go.
Advanced Milestones
Starter Profile
Observations Journal
Successful Recipes