Help Center
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My starter isn't bubbling after 3 days. What's wrong?
This is normal! Some starters take 5-7 days to fully activate. Keep feeding daily and look for doubling in size rather than just bubbles.
My dough is too sticky to handle. Help!
Wet hands and a bench scraper are your friends. Don't add extra flour - the stickiness will improve with proper folding and time.
How do I know when my bread is done baking?
Internal temperature should reach 205-210°F (96-99°C). The crust should sound hollow when tapped on the bottom.
My bread is dense and didn't rise much. What happened?
Usually timing or temperature. Make sure your starter is active (doubles in 4-6 hours) and give the dough enough time to proof.
Can I make pizza dough ahead of time?
Yes! Pizza dough actually improves with a 24-48 hour cold fermentation in the fridge. Just bring to room temp before shaping.
My starter smells like vinegar. Is it bad?
Vinegar smell is normal - it means your starter is hungry! Feed it and the smell should improve within 12-24 hours.
What temperature should my kitchen be for best results?
75-80°F (24-27°C) is ideal. Cooler temps slow fermentation, warmer speeds it up. Adjust timing accordingly.
How do I maintain my starter long-term?
Feed weekly if kept at room temperature, or monthly if refrigerated. Always use clean utensils and containers.
My pizza dough tears when I stretch it. Why?
The gluten needs more development. Try more folds during bulk fermentation, or let it rest longer before shaping.
Can I use different flours with my starter?
Yes, but gradually transition over several feedings. Different flours will change the starter's behavior and timeline.
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