Temperatures In hot temperatures,

Room thermometer: Being able to monitor the temperature in your kitchen is a vital step toward sourdough success. I highly recommend having a digital thermometer in your kitchen for just this purpose.

Of all of the key items that will help your sourdough journey, a room thermometer is the one I would recommend. I use a thermometer that measures the lowest and highest temperature across the previous 24 hours, and it is vital to my dough success.

Rice flour: This is the ideal flour for preparing bannetons to ensure that your dough doesn’t stick to them and comes out clean. Rice flour is gluten-free and nonporous, so it does not become sticky like wheat-based flour. You can use white or brown rice flour. If you cannot find rice flour, you can grind uncooked rice to make your own, or use

Always aim to keep a base amount of only 100 grams (½ cup) or less of starter at any time. This is a perfect base amount to keep your starter lean, healthy and active. If you have built up more than that, use some up in some recipes to reduce how much you store.

Add an equal weight of water (the same weight as the flour).

When you want to make your dough, remove your base starter from the fridge and feed it with the amount of flour and water necessary to generate the amount of starter you will need for the recipe. For example, if the recipe calls for 50 grams (¼ cup) of starter, I feed my base amount of starter with 30 grams (¼ cup) of flour and 30 grams (⅛ cup) of

Only ever keep 100 grams (½ cup) or less of starter at any time. This is a perfect base amount. • Always feed all of your starter, not a portion or part of it. This way, your starter gets a workout with every feed, which builds its strength with every use. • Only ever feed your starter based on what you will need for the recipe you are making; this

Day 1: In a glass or ceramic bowl, mix 50 grams (½ cup) of strong white bread flour, or a different flour of your choice, with 50 grams (¼ cup) of water. Remember that if you are using a whole-grain flour, add an extra 10 to 20 grams (1 to 2 tbsp) of water if the initial mixture is too stiff to stir.