Five things I wish I'd known about my starter

My starter — Spenny, because of course he has a name — is a year old this month. Here's everything I got wrong so you don't have to.

1. It's much harder to kill than the internet suggests

I once forgot Spenny for three weeks. He developed a layer of grey liquid that smelled like a pub carpet, and the internet told me to hold a funeral. Two feeds later he was doubling on schedule. Hooch is not death; it's a complaint.

2. Feed it before you need it, not when you remember

The single biggest upgrade to my bread was feeding twice — morning and evening — the day before baking. A starter that "floats" but was fed 24 hours ago is running on fumes.

3. Warmth matters more than schedule

In winter my kitchen sits at 17°C and everything takes twice as long. On top of the boiler cupboard, Spenny doubles in four hours. Find your warm spot before you blame your flour.

4. You need less than you think

Recipes calling for 200g of starter had me maintaining a bucket of the stuff. I keep about 60g now, feed what I need the night before, and the discard jar stays manageable — and what does build up becomes waffles.

5. Stop testing, start baking

I spent weeks doing float tests and rise measurements before my first loaf. The loaf teaches you more than the jar ever will. Bake the mediocre loaf — it's still warm bread with butter.

— Jess