You've adopted a starter
💜 Welcome to Cynthia's New Home
Congratulations! You've officially adopted Cynthia. She's been taking a long nap, but with a little flour, water, and love, she'll be bubbly and baking in no time.
Ready to wake her up?
Scroll to begin
Before We Begin
🌙 What You'll Need
Nothing fancy. Just a few kitchen basics and about one week of patience.
Your Supplies
- ⚖️Kitchen scale (grams)
- 🫙A clean glass jar
- 🌾Bread flour
- 💧Warm water (around 80°F)
- 🥄A spoon or spatula
- 📏A rubber band or tape to mark the jar
A Note on Timing
Cynthia wakes up on her own schedule. Some starters are ready in 5 days, some take 8. Temperature, flour, and humidity all play a role.
Don't worry — we'll walk you through every step. The most important ingredient is patience.
Cynthia Says
"I'm not a machine. I'm a living thing. Give me time and I promise I'll show up for you."
The Revival Journey
Day by Day
Follow along each day. Written instructions, what to look for, and a note from Cynthia herself.
Day 1
Good Morning, Cynthia!
Time to wake her up from her beauty sleep.
What to do
- 1Remove Cynthia from her packaging.
- 2Add 25g of dehydrated starter to a clean jar.
- 3Pour in 50g of warm water (around 80°F). Stir until dissolved.
- 4Add 50g of bread flour. Mix until no dry flour remains.
- 5Cover loosely with a cloth or loose lid. Do not seal airtight.
- 6Rest at room temperature for 24 hours.
What you might see
- ✓Thick, paste-like batter
- ✓No bubbles yet — that's perfectly normal
- ✓Possibly a faint flour smell
Cynthia Says
"I'm still waking up! Don't worry if nothing happens today. I just need a little time to remember who I am."
Day 2
She's Stretching
First feeding day. Keep the faith.
What to do
- 1Discard all but 25g of your starter.
- 2Add 50g of warm water. Stir to combine.
- 3Add 50g of bread flour. Mix well.
- 4Cover loosely and rest another 24 hours.
What you might see
- ✓Tiny bubbles forming on the surface or sides
- ✓A slightly sour or tangy smell starting
- ✓No visible rise yet — still totally normal
Cynthia Says
"I'm just getting warmed up. Those little bubbles? That's me saying hello."
Day 3
She's Waking Up
Signs of life are appearing.
What to do
- 1Discard all but 25g of starter.
- 2Feed with 50g warm water + 50g bread flour.
- 3Mix well, cover loosely, rest 24 hours.
What you might see
- ✓More bubbles — possibly throughout the jar
- ✓A slight rise in the jar
- ✓A pleasant, tangy aroma developing
Cynthia Says
"Can you smell that? That's fermentation — and it means I'm alive and hungry."
Day 4
Feed Me!
She's getting active. Document this moment.
What to do
- 1Discard all but 25g of starter.
- 2Feed with 50g warm water + 50g bread flour.
- 3Mark the jar with a rubber band or tape to track the rise.
- 4Cover loosely and rest 24 hours.
- 5Take a photo or short video — you'll want to remember this.
What you might see
- ✓Visible rise above your marker
- ✓Lots of bubbles throughout
- ✓Domed top when at peak
- ✓Slightly deflated after peak — that's normal
Cynthia Says
"Mark the jar! I want you to see how much I grow. It's my favorite party trick."
Day 5
Look at Her Go!
She's really getting somewhere now.
What to do
- 1Discard all but 25g of starter.
- 2Feed with 50g warm water + 50g bread flour.
- 3Mark the jar again. Watch the rise over the next 4–8 hours.
- 4Cover loosely and rest 24 hours.
What you might see
- ✓Doubling in size within 4–8 hours of feeding
- ✓Lots of bubbles — almost fluffy looking
- ✓Strong, pleasant sour smell
Cynthia Says
"Now we're talking! If I'm doubling, that means I'm strong and ready to start thinking about baking."
Day 6
Almost Ready
Skip the float test — here's what actually matters.
What to do
- 1Discard all but 25g of starter.
- 2Feed with 50g warm water + 50g bread flour.
- 3Watch for doubling within 4–8 hours.
- 4Smell her — she should smell pleasantly sour, not like nail polish remover.
What you might see
- ✓Consistent doubling after each feeding
- ✓Lots of bubbles throughout the jar
- ✓Domed top at peak, then slowly falls
Cynthia Says
"Forget the float test — it's not reliable. If I'm doubling and smell good, I'm ready. Trust me."
Day 7
Cynthia Is Alive!
Congratulations — you're officially a sourdough parent.
What to do
- 1Give her one final feeding: 25g starter + 50g water + 50g flour.
- 2Wait until she doubles and looks bubbly and domed.
- 3Use her at peak — that's when she's strongest.
- 4Now go bake your first loaf. You've earned it.
What you might see
- ✓Consistent doubling within 4–6 hours
- ✓Lots of bubbles, domed top
- ✓Pleasantly sour, yeasty smell
- ✓She passes the vibe check
Cynthia Says
"I'm alive, I'm bubbly, and I'm ready to make something beautiful with you. Let's bake."
She's Ready
🍞 Bake with Cynthia
Now that she's alive and bubbly, here's what you can make. Start with the beginner loaf — then explore.
Beginner Sourdough Loaf
The classic. Crispy crust, open crumb, and that signature tang. Perfect for your first bake.
Sourdough Pancakes
Use your discard! Fluffy, slightly tangy pancakes that are honestly better than regular ones.
Sourdough Pizza Dough
Chewy, flavorful crust with a beautiful char. Your pizza nights will never be the same.
Discard Chocolate Chip Cookies
Yes, really. The starter adds a subtle depth that makes these cookies unforgettable.
Sourdough Bagels
Chewy, shiny, and so satisfying. Boil then bake for that authentic bagel texture.
Sourdough Pretzels
Soft, salty, and perfect with mustard. A crowd-pleaser every single time.
Don't Panic
🚑 Cynthia's Emergency Room
Something looks off? Check here first. Most starter "emergencies" are totally normal — and fixable.
My starter smells like nail polish remover.
Diagnosis
She's hungry — that sharp acetone smell means she needs a feeding ASAP.
Treatment
Discard and feed immediately. Feed twice a day until the smell mellows to a pleasant sour.
There's liquid on top of my starter.
Diagnosis
That's called "hooch" — it's just alcohol from fermentation. She's hungry, not dying.
Treatment
Pour off the liquid (or stir it back in for extra tang), then feed as normal.
My starter isn't bubbling at all.
Diagnosis
She might be cold, or still waking up. Starters are slow in cool kitchens.
Treatment
Move her somewhere warmer — top of the fridge, near the oven, or in a slightly warm oven (just the light on). Give it 24 hours.
My starter doubled then stopped rising.
Diagnosis
Totally normal! She peaked and is now resting. This is the natural rise-and-fall cycle.
Treatment
Feed her again and watch the cycle. Use her at peak — right when she's domed and bubbly.
I see pink, orange, or fuzzy spots.
Diagnosis
That's mold. This is the one situation where we say goodbye.
Treatment
Discard the entire starter and start fresh. Don't try to save it — mold goes deeper than it looks.
My starter smells like cheese or feet.
Diagnosis
She's over-fermented or needs a flour upgrade. Not dangerous, just funky.
Treatment
Discard down to a small amount and feed with fresh bread flour. Feed twice daily for a few days to reset.
Long-Term Care
Feed Cynthia
How to keep her happy, healthy, and ready to bake — forever.
Daily (Room Temp)
If you bake often, keep Cynthia on the counter. Feed her once or twice a day — discard half, then add equal parts flour and water by weight. She'll be ready to bake within 4–8 hours of a feeding.
Weekly (Refrigerator)
If you bake once a week, store her in the fridge. Feed her once a week — take her out, let her come to room temp, discard and feed, then put her back. The cold slows fermentation way down.
Long Trips & Vacations
Going away for more than 2 weeks? Give her a big feeding before you leave and stick her in the fridge. She can survive 2–3 weeks without attention. When you're back, feed her daily for a few days to wake her back up.
Freezer (Long-Term)
Spread a thin layer of starter on parchment paper and let it dry completely. Break it into flakes and store in a freezer bag. This is your backup Cynthia — she can last years. Revive just like you did on Day 1.
Cynthia Says
"The fridge is my vacation home. I love it there. But don't forget about me for too long — I miss you."
You Asked, She Answered
Frequently Asked Cynthia Questions
Not FAQ. FACQ. There's a difference.
How do I know when Cynthia is ready to bake with?
She should double in size within 4–8 hours of a feeding, have lots of bubbles throughout, smell pleasantly sour (not like nail polish), and have a domed top at peak. If she's doing all of that consistently, she's ready.
What flour should I use?
Bread flour is ideal — the higher protein content gives Cynthia more to eat and creates a stronger starter. All-purpose works too. Avoid bleached flour if you can, as it can slow things down.
Does the water matter?
Tap water is usually fine, but if your tap water is heavily chlorinated, let it sit out for an hour before using it, or use filtered water. Chlorine can inhibit fermentation.
Why do I have to discard?
Discarding keeps the starter at a manageable size and maintains the right flour-to-starter ratio. Without discarding, you'd need to add enormous amounts of flour to keep up with her growth. The discard isn't waste — use it in pancakes, crackers, or cookies!
My starter was doing great and now it's slow. What happened?
This is super common! Temperature changes, a different flour, or just a natural lull can slow things down. Keep feeding consistently and she'll bounce back. Starters are resilient.
Can I name her something other than Cynthia?
Technically yes. But why would you? 😂
You're a sourdough parent now.
Take good care of her, and she'll take good care of you — for years to come.