Quick check on the jar before you feed again — what did it look like?
Peak rise (rubber band)
Smell
Live monitor
Fridge mode
Next feed in 7 days instead of 12–24h
Calendar
Reminder: your last calendar export was over 2 weeks ago. Tap below to add the next 2 weeks.
Download all feed reminders for the next 2 weeks as a calendar file. Open it and tap Add to import into Apple Calendar.
Feed streak
0
feeds on schedule
Feed history
No feeds yet
Log a bake
Record how the bake went — the app learns your starter's behaviour over time.
Bake history
No bakes logged yet
Starter health
Last 5 rises
NoneSlightDoubledMore than doubled
Stats
Total feeds
0
Total bakes
0
Best streak
0
feeds on schedule
Rehab feeds
0
of 14
Sourdough monitor (coming soon)
Pi Zero 2W + CO₂/temp/laser distance. Auto-logs rise % when active.
Hardware build pending. Enable once the Pi is online to pull live data.
Flour used
No flour data yet
Discard accumulation
0g
estimated from rehab feeds
Each 1:5:5 rehab feed produces ~220g of discard (keeping 20g, discarding the rest). Reset below when you use it up.
What you can make
Measurements
First 14 feeds. Every 12h — 6:30am and 6:30pm.
Tbsp
Starter
1
Water
5
Flour
5
Cups
Starter
¼
Water
1¼
Flour
1¼
Grams
Starter
20g
Water
100g
Flour
100g
After 14 rehab feeds. Bench every 24h or fridge once a week.
Tbsp
Starter
1
Water
2
Flour
2
Cups
Starter
¼
Water
½
Flour
½
Grams
Starter
50g
Water
100g
Flour
100g
Tablespoons and cups are volume — close enough for a starter. Grams is most precise if you have scales.
Rehabilitation protocol
1Keep only 20g from the freshest middle section — discard the rest.
2Feed 1:5:5 ratio every 12h for 14 feeds. Add a pinch of rye or wholemeal each feed.
3Warm spot ~27°C. Oven with just the light on works well.
4Your schedule: 6:30am and 6:30pm every day.
5After 14 feeds the app switches to maintenance automatically.
Signs it's working — day 3–4
Ongoing maintenance
Fridge: Feed once a week. Pull out the night before baking.
Bench: Feed every 24h.
Rehab phase: 14 feeds at 12h intervals — 6:30am and 6:30pm.
Choose a recipe
Your current recipe. Dense, tasty, easy. Mix and bake same day. No folds, no shaping.
Ingredients
Bakers flour7 cups
Water (warm)3 cups
Salt3 tsp
Active starter½ cup
Method
1Mix all ingredients until no dry flour remains. Dough will be shaggy. Cover with a damp cloth.
2Leave at room temp to rise until roughly doubled — 4–8h at Cairns temps. No need to touch it.
3Tip into crockpot lined with baking paper. No need to shape.
4Bake at 200°C for 1 hour with the lid on. Remove lid for the last 10–15 min for colour.
5Cool on a rack for at least 30 min before cutting — the crumb is still setting inside.
Why it's dense — and how to loosen it up
💧Add ½ cup more water (3½ cups total). Wetter dough = more open crumb. It'll be stickier but worth it.
⏱Let it rise longer. At 22°C it may need 8h+. It should look visibly puffy with bubbles on top before you bake.
🌾Swap 1 cup of flour for wholemeal or rye. More flavour and better rise.
Open crumb, chewy crust, proper bakery-style sourdough. Requires 2 hours at home for folding. Best baked on Wednesday or Friday.
Ingredients
Bakers flour4 cups
Water (warm, 30°C)1½ cups + 2 tbsp
Salt1½ tsp
Active starter½ cup
Starter must be fed 4–6h before mixing — it should be bubbly and have visibly risen. This is why you feed Tuesday 6:30pm before a Wednesday bake.
Method
1Mix — 9:00am Combine flour and water, mix until no dry flour. Cover, rest 30 min. This rest is called autolyse — the flour absorbs the water and gluten starts forming on its own.
2Add starter and salt — 9:30am Add starter and salt, squish and fold through the dough with your hands for 2–3 min until fully mixed. Dough will feel sticky — that's correct.
3Stretch and fold — 10:00am, 10:30am, 11:00am, 11:30am 4 rounds, one every 30 min. Each round: wet your hand, grab one side of the dough, stretch it up as high as it'll go without tearing, fold it over the centre. Rotate the bowl 90° and repeat 4 times total. Cover between rounds. The dough gets smoother and stronger each time.
4Bulk ferment continues — 11:30am to ~2:00pm Leave it alone, covered. It should look puffier, feel lighter, and have bubbles visible on the sides. At 22°C Cairns winter this takes about 2.5h after the last fold.
5Shape — ~2:00pm Tip onto a lightly floured bench. Fold the edges in toward the centre all the way around, then flip seam-side down. Cup your hands behind it and drag it toward you to build surface tension. It should feel like a tight ball. Place seam-side down in a floured bowl or seam-side up in a well-floured colander lined with a cloth.
6Cold proof — fridge 2:00pm to next morning (or bake same day) Cover and put in fridge. Overnight cold proof gives more flavour and better oven spring. Or bake same day after 1–2h bench rest if you want it tonight.
7Bake — from cold, 200°C, 50 min Preheat crockpot with lid on for 30 min. Tip the cold dough straight into the hot crockpot (seam up is fine — it'll open naturally as a score). Lid on for 35 min, lid off for 15 min for colour. The steam trapped by the lid is what gives the open crumb and crackly crust.
8Cool — at least 1 hour Seriously. The crumb is still setting and cutting it early makes it gummy. Leave it on a rack until you can comfortably hold the bottom.
Key differences from your simple loaf
💧Higher hydration (75%) — wetter dough means bigger gas bubbles and more open crumb.
🤲Stretch and fold builds gluten without degassing — it's why the bread can hold the bubbles the starter creates.
🌡Cold proof slows fermentation overnight and develops more complex flavour. Not essential but noticeably better.
🔥Your crockpot is ideal — the lid traps steam for the first 35 min which is exactly what a Dutch oven does. You already have the right equipment.
Schedule planner
Pick a bake day and recipe. The app builds your full hour-by-hour timeline.
Bake day
Recipe
Log feed
Log this feed now. You can record how it performs (peak rise, smell) later — the app will ask before your next feed.
Log a bake
Edit feed
Going away
The app will pause your rehab count and remind you what to do when you get back. Feed the starter right before you leave.