Starter feeding log
Apron Maven · apronmaven.comStarter name
Flour used
Feeding ratio
| Day | Time fed | Ratio | Room temp | Peak time | Rise (x) | Smell / notes |
|---|---|---|---|---|---|---|
A healthy starter should at least double within 4–8 hours of feeding and smell tangy and yeasty, not sharply acidic. If it stalls, feed twice a day at a 1:5:5 ratio for three days somewhere warm.
Free from Apron Maven — live and dehydrated sourdough starters, hand-fed since 2018.