How Do I know my Starter is Ready?

5 thoughts on “How Do I know my Starter is Ready?”

    1. It’s not about there being things which are bad. There will always be a possibility of transfer. That’s why we need to make sure the environment has the right pH and is made up from the correct microbes. Above all, most important as with anything make sure everything is fully cooked and piping hot which will eliminate any nasties which may be present. As stated, the chances of this are extremely low, but just use standard kitchen hygiene and common sense and you’ll be fine! It’s like preparing any other food 🙂


  1. Hi! Will you share your sources for this post? I am doing some research on immature starters and would love to read some studies or papers on the subject. Thanks!

    Liked by 1 person

    1. Hi Melissa,
      The majority of what’s in here is my personal experience. Coming from a science background with microbiology being a large part of my studies, these are how microbiomes work and in our case, the starter colony operates and takes hold. As such, I haven’t got specific papers to hand, but J. A. and Linda Barnett have collated many studies pre-2000 to give a better understanding. Happy to answer any more questions if needed.


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