The soul of good bread is the sourdough starter. It’s a living culture that brings flour and water to life and gives us that special aroma only freshly baked bread can offer. Feeding and caring for your starter isn’t complicated — it just takes a little attention and love.

Why bake with sourdough?

Sourdough bread rises naturally, is easier to digest, and stays fresh much longer. During slow fermentation, gluten breaks down and the flavors become deeper and richer.

How to make a basic starter

1. Mix 100 g flour and 100 ml water in a jar.
2. Cover loosely and leave at room temperature for 24 hours.
3. Feed it every day with the same amount of flour and water.
4. After 3–5 days you’ll notice a mild tangy aroma and bubbles — it’s ready!

“Sourdough doesn’t hurry — and that’s what makes it special. You can taste patience in every slice.”

Tips for beginners

• Always work with clean tools.
• If you’re not baking daily, keep the starter in the fridge.
• Don’t worry if it seems “lazy” sometimes — feed it and it will come back to life.

Once you experience the aroma of bread made by your own hands, you won’t want to go back to store-bought loaves. Sourdough is not just food — it’s a small slice of tradition you can pass on.