SOURDOUGH GUIDE
Sourdough Starter
Everything you need to confidently create, feed, maintain, and bake with a healthy sourdough starter.
Meet Lola
Lola is my sourdough starter, named after my late grandmother. My grandmother always dreamed of having “a little farm in Cantonment,” so it only seemed fitting that she would play a small part in the story of Pauline Manor.
Lola has been part of every loaf, every cookie, and every dry mix I’ve made since my sourdough journey began. Through every season, every success, and every lesson learned, she has truly become the heart of the Pauline Manor Bakery.
If you’d like to begin your own sourdough journey, I would love nothing more than to send you a packet of Lola. Simply rehydrate her at home, and you’ll be baking with the very same healthy, established starter that’s behind every sourdough recipe here at Pauline Manor.
Bake With Lola
Where Are You in Your Sourdough Journey?
Choose the guide that is right for you.
I’m New
Just getting started? Learn the basics and begin your sourdough journey.
I Have a Starter
Learn how to feed, store, and keep your starter strong and healthy.
Something’s Wrong
Find straightforward answers to common starter problems and questions.
I Bought Lola
Rehydrate and care for your dehydrated starter so you can begin baking.
The Sourdough Starter Timeline
A healthy sourdough starter follows a simple rhythm from feeding to peak.
Step One
Feed Starter
Add fresh flour and water to your established starter.
Activity Begins
Watch for Bubbles
Bubbles begin forming as the starter ferments and becomes active.
Doubles in Size
Starter Strengthens
The starter rises noticeably and develops a light, airy texture.
Reaches Peak
Ready to Use
Use the starter near its highest point for the strongest rise.
Ready to Bake
Mix Your Dough
Measure your active starter into the recipe and begin baking.
After Baking
Feed or Refrigerate
Feed again for frequent baking or refrigerate until you need it.
Quick Answers
Troubleshooting
Tap or click a card to see the solution.
Frequently Asked Questions
How long does it take to make a sourdough starter?
Most new starters need about 7 to 14 days of consistent feeding before they become reliably active. Some become bubbly sooner, but they still need time to develop enough strength to raise bread consistently.
Why is my sourdough starter not bubbling?
A young starter may simply need more time. A cold kitchen, inconsistent feedings, or feeding it again before it has had time to respond can also slow activity. Keep it comfortably warm and continue feeding on a regular schedule.
How often should I feed my sourdough starter?
A starter kept on the counter usually needs to be fed about once every 24 hours. A refrigerated starter generally needs feeding about once a week until you are ready to begin preparing it for baking.
Can I use tap water in my sourdough starter?
Usually, yes. If your tap water has a strong chlorine smell or your starter repeatedly struggles despite consistent feeding, try filtered water instead. Use room-temperature water rather than very hot or very cold water.
What flour is best for a sourdough starter?
Unbleached all-purpose flour or bread flour works well for maintaining most starters. Whole wheat and rye flour can encourage stronger activity, but neither is required for a healthy starter.
Can I bake with my starter right away?
A newly created or freshly rehydrated starter needs time to become established. Wait until it rises predictably after feeding, develops bubbles throughout the jar, and reliably doubles before depending on it to raise a loaf.