Drawn to its outside size
For temperature control around a starter jar
Brod & Taylor Sourdough HomeA small heating-and-cooling chamber for a jar, rather than a full dough bowl.
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A starter from a friend or a bakery is ready to bake with once it doubles reliably in your kitchen. Ask how it was fed (flour, ratio, how often), feed it the same way somewhere warm for two or three days, and use it once it doubles within 4 to 8 hours. Dry a spoonful as a backup.
Day 1: ask its routine; feed it the same way. Days 2 to 3: feed twice a day at 75 to 78°F until it doubles reliably. Then: bake, and dry a spoonful as a backup.
Keep feeding it the same way at first; change one thing later if you want. Ratios are explained in feeding ratios.
A starter that travelled or sat in a fridge needs two or three warm feeds. Use a clean quart jar, mark the level, and feed twice a day. When it doubles within 4 to 8 hours, it is ready. If it stays slow, see reviving a starter.
Bubbles, a dome and a pleasant sour smell mean it is fine. Grey liquid on top is hooch, not a problem. Fuzzy spots (mold), pink or orange streaks or a smell that is not the usual sour or alcohol smell mean start again (how to tell).
Usually after two or three feeds, once it doubles reliably in your kitchen.
Yes, gradually, once it is settled: see changing your starter's flour.
Keep what you own when it does the job. These are the other exact models we profile.
A small heating-and-cooling chamber for a jar, rather than a full dough bowl.
A pull-out display helps keep the reading visible under larger containers.