Real examples of healthy, struggling, and dead starters. Use these to compare with your own.
Doubled in 6h, lots of bubbles, domed top
Some bubbles, slight rise, hooch on top
Flat, watery, no bubbles after 24h
No activity for 5+ days, foul smell
Pink/orange tint, fuzzy mold patches visible
Fed with rye flour, tripled in 4h
Stored in fridge 2 weeks, slow to wake up
Changed to tap water, activity dropped
Warm kitchen, 100% hydration, very active
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Help other bakers by sharing what your starter looks like — healthy or not. Community submissions are reviewed before posting.
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