How We Keep Our Starters Alive (Since 2018)

We started Apron Maven in 2018 with four distinct sourdough starters on a home-kitchen windowsill. Eight years later we ship their descendants from a small baking facility all over the country — and every jar still gets filled by hand, twice a day, on the same 12-hour rhythm.

The flour matters more than most bakers realize. We mill a portion of our own from Sonoran wheat and blend it with a strong organic bread flour. That mix gives the starter enough diversity of sugars to stay lively without going sour.

The rest is discipline. Warm room. Clean jars. Weighing to the gram. And a stubborn refusal to ship anything until it doubles reliably in four hours.