How we keep our sourdough starter alive

Our starter is twelve years old and has moved house twice. We feed it twice a day with equal weights of water and a blend of white and rye flour, keep it between 24 and 26 degrees, and use it when it has doubled and smells of yoghurt rather than vinegar. If you take some home, feed it the same way and keep it in the fridge between bakes.

Everything we bake with it is on our menu. Our home baking recipes show how to use it.