Sourdough School

A practical beginner guide to feeding sourdough starter, recognizing when it is ready, and making soft same-day sourdough English muffins.

A practical guide to feeding sourdough starter on the counter or in the refrigerator, with simple signs that tell you when it is ready to bake.

Learn the difference between sourdough discard and active starter, which recipes use each one, and when they can be substituted.

Make soft, golden sourdough English muffins in one day with Myrtle starter, a little yeast, and a simple stovetop-to-oven method.

Learn how to wake up dehydrated sourdough starter with a simple feeding schedule, warm-kitchen tips, and signs that it is ready to bake.

Learn the visual signs that sourdough bulk fermentation is complete, including rise, bubbles, texture and warm-kitchen timing.