If your sourdough starter isn’t rising, seems weak, or won’t bounce back after sitting in the fridge, this episode will simplify everything.

Your starter responds to just four variables:

Flour
 Water
 Temperature
 Time

In this episode, I walk you through how each of these affects activity and strength, why bleached flour can cause problems, why temperature control matters more than most people realize, and what to expect when reactivating a starter that has been unfed in the refrigerator for weeks.

Most starter struggles are not about failure. They are about environment.

When you understand the variables, everything becomes calmer and more predictable.

If you want a structured, step-by-step approach to mastering your starter, click HERE to learn more about The 7-Day Starter Method™ Online Class.