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After some experimenting, I found my sweet spot:
• 40g sourdough starter
• 40g spring water
• 50g unbleached flour

That combo gives me the perfect, thick pancake-batter consistency — it traps air bubbles and gives a massive 5x rise! I use a simple hair tie to mark the starting point so I can see how much it grows.

I used to feed it daily while it was getting strong, but now I feed it every 2–3 days. When it’s bake time, I’ll double or triple the batch depending on what I’m making. And if you’re heading out on vacation — no problem. Pop it in the fridge and start it back up when you return. If your sourdough’s healthy, it’ll spring right back to life.

What are you making from your sourdough this week?