Creating and maintaining a healthy sourdough starter is the foundation of exceptional bread. At Flour, our Fitzroy bakery has been nurturing starters since 2018, and we're sharing our proven techniques to help you achieve bakery-quality results at home.

Feed Regularly for Best Results

Consistency is crucial. Feed your starter every 12 hours with equal parts organic flour and filtered water. We recommend using quality organic flour—the same we use at our bakery.

Temperature Matters

Melbourne's climate can be tricky. Keep your starter between 21-24°C for optimal fermentation. During winter, place it near (not on) your heater.

The Float Test

Before baking, drop a teaspoon of starter in water. If it floats, it's ready to create beautiful, airy sourdough.

Don't Discard Everything

Use excess starter for pancakes, crackers, or pizza bases—nothing goes to waste.

Visit Flour for Inspiration

See sourdough perfection in action at our Fitzroy bakery, open Tuesday to Sunday, 6am-4pm. Our bakers are always happy to share tips over specialty coffee.