Get in touch
If your starter is doing something strange, or you have baked something good with it, I would genuinely like to hear about it.
Email me
My email address is printed on the card that came with your flakes. That is the quickest way to reach me, and no account is needed.
Tell me roughly what day you are on, what it looks like, and what it smells like. That is usually enough to diagnose it. A photo helps even more.
Or open an issue on GitHub
If you already have a GitHub account, this keeps the question visible so the next person with the same problem can find the answer.
Photos welcome
Especially of day-three disasters. Nearly every "I think mine is dead" turns out to be perfectly healthy, and a picture settles it in seconds.
Suggest a fix
Spotted a mistake, or found something that worked better for you? These pages live in a public repository, so you can propose a change directly:
github.com/finandstar/sourdough
Credit where it is due
Snow and most of the method here come from a beginners' sourdough workshop I took locally, along with the student guide handed out on the day. The feeding ratios, the loaf and the general approach are all theirs. The wording on this site is mine, and so are any mistakes in it. There is more on all of that on the about page.
If you want to learn this properly, go and find a workshop near you. Doing it once with someone watching is worth more than any amount of reading.