Scuola di MarcoBakery bread, made in your kitchen.

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Three bowls side by side holding wholegrain rye, wholemeal wheat and white bread flour, showing the difference in colour and grain Guide

Best Flour for a Sourdough Starter: Rye, Wholemeal or White

Which flour to use to build a starter and which to feed it afterwards. Why rye gets a new jar moving faster, and how to read flour labels in any country.

8 min read A jar of starter with a sunken centre and a layer of dark liquid on the surface, the normal look of a hungry starter Guide

Sourdough Starter Mold: When to Bin It and When It Is Fine

Fuzzy growth or pink and orange streaks mean the jar goes in the bin. Hooch, grey liquid and a sunken top do not. How to tell the two apart.

7 min read A sluggish sourdough starter in a straight-sided jar, flat and dense with almost no bubbles, sitting barely above the rubber band that marks the feeding level Guide

Sourdough Starter Not Rising: The Eight Real Causes

Work through the eight causes in order, cheapest test first. Most stalled starters are simply cold, missed at peak, or read with the wrong signal.

8 min read A sourdough starter at its peak in a straight-sided jar, domed and full of small bubbles, risen well above the rubber band marking the level at feeding Complete guide

Sourdough Starter: The Complete Guide

Build, feed, read and rescue a sourdough starter. Feeding ratios by temperature, why the float test fails, and what to do when it goes wrong.

23 min read