If you’ve ever felt confused by sourdough starter feeding ratios—1:1:1, 1:3:3, 1:5:5—you’re not alone.

There’s a lot of noise online… and a lot of it makes it sound like there’s a “right” way to feed your starter.

But here’s the truth:
There isn’t.

In this episode, we’re breaking down what feeding your starter actually does—and how you can use it to your advantage.

Because once you understand this, sourdough stops feeling unpredictable… and starts feeling completely manageable.

You’ll learn:

• What feeding ratios really mean (and what they don’t)
• How to control how fast your starter activates
• How to adjust your timing so sourdough fits your life
• The role hydration plays in fermentation speed
• Why there are no “rules”—only tools

This is the shift from guessing… to understanding.

✨ If you’re ready to simplify sourdough and build real confidence, check out my Sourdough Made Easy class.

👉 Visit SourdoughSorcery.com for more tips, tools and recipes for your sourdough journey.

If your sourdough bread isn’t turning out the way you hoped — dense, gummy, flat, or full of giant holes — you might think the problem is the recipe.

But most of the time… it isn’t.

In this episode of Sourdough Sorcery, Gloria (The Sourdough Sorceress) explains why the real problem is usually timing, not ingredients or technique.

Sourdough isn’t just a recipe — it’s a living fermentation process. And if your starter timing or fermentation schedule is off, your bread can easily become under-fermented, over-fermented, or weak, no matter how closely you follow the instructions.

In this episode you’ll learn:

• Why sourdough recipes often fail in different kitchens
• How to recognize when your starter is truly at peak
• The signs of proper bulk fermentation
• Why following the clock can ruin your bread
• How to build a sourdough baking schedule that works in your kitchen

Once you understand the rhythm of fermentation, sourdough becomes much more predictable — and a lot more enjoyable to bake.

Because most sourdough problems aren’t recipe problems.

They’re timing problems.

Learn More

For more sourdough tips, recipes, and baking guides visit:
SourdoughSorcery.com

If you’ve ever sliced into a loaf of sourdough and thought, “Why doesn’t mine look like the ones on Instagram?” — this episode is for you.

Somewhere along the way, sourdough baking became a performance. Giant holes, dramatic crumb shots, dark blistered crusts… and suddenly people feel like their bread isn’t good enough.

But here’s the truth: big holes do not automatically mean better bread.

In this episode, I’m breaking down five sourdough mistakes that almost nobody talks about — especially in the Instagram era — including:

• why chasing dramatic holes can actually lead to uneven fermentation
• what balanced crumb really looks like
• why high hydration isn’t always better
• how overhandling dough during shaping affects structure
• and why comparing your bread to someone else’s kitchen will drive you crazy

We’ll also talk about what actually matters in sourdough baking: even fermentation, balanced structure, and bread that you genuinely enjoy eating.

Because the real goal isn’t impressing Instagram — it’s making bread that tastes amazing to you.

If you'd like to build calm, repeatable confidence in your baking, you can learn more inside my Sourdough Made Easy Online Class.