Articles
Long reads, comparisons, guides
Honest pieces about how we built Sourdough Tracker, where it fits, and where it doesn't.
Deep dives + explainers
Pain points, definitions, opinions.
What 'rise %' actually tells you about your starter
Rise % in plain language, plus what 100%, 200% and 'never doubles' each mean.
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Why journaling sourdough beats memory + intuition
Why a journal is the single highest-leverage upgrade to your sourdough practice.
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Bake around your starter, not the other way round
Why scheduling bakes against the recipe instead of your starter is the most common mistake.
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"I Think I Killed My Sourdough Starter" - What's Actually Happening and What to Do
Why your starter is almost certainly just hungry - and exactly how to fix it.
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Why Your Sourdough Starter Smells Like Acetone, Vinegar, or Gym Socks (And Whether to Panic)
Every sourdough starter smell decoded - from pleasantly tangy to genuinely alarming.
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What Is Sourdough Starter Discard - And Should You Be Tracking It?
What discard is, why you have to do it, and what to do with it instead of throwing it out.
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What Is Sourdough Starter Hooch? (It's Not What You Think)
Hooch explained: what it is, what it means, and exactly what to do with it.
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7 Signs Your Sourdough Starter Is Ready to Bake - Don't Miss #4
Seven reliable signs your starter is at peak - ranked by how much they actually matter.
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Stiff vs liquid sourdough starter: which one should you keep?
How hydration changes flavour, timing and how forgiving the starter is.
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Why your sourdough comes out dense or gummy (and how to fix each one)
Dense and gummy have opposite causes; here's how to tell which you have.
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How to name your sourdough starter (200+ ideas)
Why bakers name their starter, a naming formula, and 200+ sorted ideas.
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Cold kitchen? How temperature silently slows your sourdough starter (and how to fix it)
Temperature is the #1 reason a starter looks dead. Here is what each degree does, and how to fix a cold kitchen.
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What your sourdough starter smells like at every stage of a feed (and what each means)
The normal smell arc from fresh feed to hungry, hour by hour, so you can read your starter by nose.
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Weekend baker: how to keep a sourdough starter alive when you only bake once a week
A low-effort weekly rhythm for once-a-week bakers: fridge dormancy plus a simple Friday wake-up.
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What's really in bread: the '300 additives' myth, fact-checked
The additives scare, calmly fact-checked - and why bread you bake yourself has nothing to hide.
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The biggest bakery trends for 2026: sourdough, texture and protein
Sourdough is the most-talked-about bakery trend going into 2026, alongside texture mash-ups and protein. What the data says - and what it means if you bake at home.
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Is sourdough bread actually healthy?
Digestion, gut health, blood sugar and diabetes, white vs wholegrain, and the catch most people miss.
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Sourdough vs yeast: what's the difference?
Commercial yeast vs sourdough, side by side: when to use which, and whether you can use both.
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How to make bread without commercial yeast
No yeast in the cupboard? Sourdough is the real answer; baking-powder breads are the fast stand-in. How each works.
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Is making your own sourdough worth it (and is it hard)?
Time, difficulty, cost and payoff - weighed honestly. Spoiler: easier than its reputation, and the hard part has a fix.
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A short history of bread baking (and why sourdough is the original)
From ancient Egypt and Oetzi to German Brotkultur and the modern revival - the long story of sourdough.
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Sourdough Tracker vs the alternatives
Honest, side-by-side reads.
Sourdough app vs notebook: the best way to track your starter
The best way to track your sourdough starter: paper notebook vs a dedicated app, compared honestly.
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Sourdough Tracker vs Notes / Notion / Obsidian
Generic notes apps vs a journal that knows what a feed entry is.
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Sourdough Tracker vs your phone's camera roll
Why photos in line with their entries beat a chronological camera roll.
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Alternatives to Loaflo in 2026: Which Sourdough App Is Actually Worth Your Time?
Loaflo compared to free and paid alternatives - criteria that matter for real bakers.
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Round-ups + best-of guides
Where we'd send a friend.
How-to guides
Step-by-step from people who run the product.
How to start a sourdough starter from scratch in 7 days
The minimum-effort path from flour and water to a baking-ready starter.
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Troubleshooting a sluggish or 'dead' sourdough starter
The decision tree for reviving a starter that stopped responding.
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How to read hydration % - and why it changes everything
The hydration calculation in plain words, plus a target table.
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The Complete Sourdough Starter Feeding Guide: Ratios, Timing, and Temperature
Feeding ratios, timing, and temperature explained in one place.
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How to Track Your Sourdough Starter Feeding Schedule (The Easy Way)
What to track, how often, and why two weeks of data changes everything.
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Put your sourdough starter to sleep in the fridge (and wake it back up)
Intentional fridge dormancy, then a reliable wake-up routine.
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How to convert any yeast bread recipe to sourdough
Swap yeast for starter, rebalance the dough, and adjust the timing.
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Everyday sourdough bread (no commercial yeast)
A mild everyday wheat sourdough: short preferment, long cold proof, Dutch-oven crust.
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Sourdough focaccia with a cold overnight rise
Airy sourdough focaccia from a long cold ferment: nutty depth, big bubbles, stays fresh.
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Sourdough pizza in a home oven (100% starter)
Crisp 100% sourdough pizza, baked in an ordinary home oven.
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Sourdough baguettes with four ingredients
Four-ingredient sourdough baguettes: long warm bulk, steamy oven, crackly crust.
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Sourdough Brötchen: fluffy weekend rolls
Soft, fluffy sourdough breakfast rolls, no commercial yeast needed.
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Freezing sourdough so it tastes freshly baked
Three ways to freeze sourdough at different stages so it reheats tasting freshly baked.
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The sourdough temperature chart: what 65, 70, 75 and 80F do to your starter
A reference chart for starter speed at each temperature, plus a summer-vs-winter adjustment routine.
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Rye sourdough bread (100% rye, no kneading)
A true 100% rye sourdough: no kneading, baked in a loaf tin, deep and moist.
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Farmhouse sourdough bread (Bauernbrot, rye & wheat)
Rustic free-form rye-wheat sourdough with a thick dark crust - the classic Bauernbrot.
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Spelt sourdough bread (Dinkel)
A nutty spelt sourdough: gentle handling, a little less water, no over-proofing.
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German mixed sourdough bread (Mischbrot, rye & wheat)
The classic German rye-wheat Mischbrot: sour for flavour, wheat for a sliceable crumb.
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Seeded sourdough bread (Koernerbrot)
A moist seeded rye-wheat sourdough with an overnight seed soaker, baked in a tin.
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Sourdough ciabatta (high hydration, big holes)
A very wet ~80% hydration sourdough ciabatta: stretch-and-folds, no tight shaping, big holes.
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Soft sourdough sandwich bread (Toastbrot)
A soft enriched sourdough toast loaf with milk, butter and an optional tangzhong roux.
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Sourdough cinnamon rolls (Zimtschnecken)
Soft sourdough cinnamon rolls with a cinnamon-sugar-butter filling and an overnight bake-in-the-morning option.
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Soft sourdough burger buns
Light enriched sourdough burger buns with a sesame top and an overnight cold-proof option.
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