The Chronicles of Chad

Seven years, hundreds of loaves, and one very low-maintenance sourdough starter.

Meet Chad

I have been baking sourdough since September of 2019. I created my starter, Chad, and once he was ready, I baked.

Some loaves worked. Others were flat and dense. Every single one tasted great. Over time, with plenty of trial and error, I learned what works in my kitchen. Sourdough became one of my favorite things to bake.

Every kitchen is different. Temperature, humidity, flour, schedules, and life itself affect fermentation. Don’t stress too much about exact times. Watch your dough, not the clock.

And yes, you should absolutely name your starter if you want to.

I chose Chad for no reason at all. Just Chad.

His name is written on the jar with a smiley face or occasionally a heart. He’s basically a very low-maintenance pet.

Things I Thought Would Kill Chad

One of the biggest surprises about sourdough is how resilient a starter can be.

Chad has survived forgotten feedings, long vacations in the refrigerator, questionable amounts of hooch, and more than one moment when I was convinced I had ruined him.

I still remember panicking once when I used too much Chad and thought I didn’t have enough for another bake. Lesson learned: always make sure you save some Chad.

Liquid on top usually means your starter is hungry. The gray or dark liquid that sometimes forms is called hooch, and while it may look alarming (and smell boozy), it’s often perfectly normal.

I’ve left Chad in the refrigerator for weeks and even months at a time. After a few feedings, he always seems to bounce back.

Mold is the real enemy. If you see fuzzy white, green, or pink growth, it’s probably time to start over. But neglect? Starters are often far tougher than people think.

That’s one of the first lessons Chad taught me: sourdough is much more forgiving than I ever imagined.