They may seem like opposites—one refreshing and spoonable, the other crusty and chewy—but yogurt and sourdough have more in common than you’d think. Both rely on thriving microbial cultures, both ask for patience and care, and both connect us to timeless kitchen rituals. This post explores the surprising overlap between these two ferments—and why mastering one can make you better at the other.

You followed the recipe, gave it time, and still—your dough just sits there, heavy and lifeless. Before you give up or blame your sourdough starter, let’s troubleshoot. From sluggish cultures to kitchen temperature to over-proofing, this post walks you through the most common reasons sourdough doesn’t rise—and exactly how to fix them.

From pineapple juice starters to strict feeding schedules, sourdough advice is full of rules—and plenty of myths. In this post, we’re breaking down the sourdough “shoulds” that don’t actually matter and shining a light on the ones that do. If you’ve ever felt overwhelmed by conflicting info, this is the deep breath your starter (and your brain) needs.

So your sourdough starter looks flat, smells weird, or hasn’t bubbled in days. Before you toss it in a fit of floury despair, take a breath. Sourdough starters are hardier than they look—and more forgiving than most people think. This post breaks down the signs of life, the myth of “dead” starters, and what you can do to revive your sourdough culture with confidence.

Seasonal changes are a real thing—even if your air conditioning tricks you into thinking otherwise. In this post, we talk about why your ferments act like grumpy toddlers or confused pets when the temperature shifts, what to do about it in summer and winter, and how to tune in to their natural rhythms.

Not all fermentation is the same—and knowing which type you’re working with can change everything. In this post, we explore the three major types of fermentation most home fermenters encounter: lactic acid, alcoholic, and acetic acid. From yogurt and sourdough to kombucha and vinegar, we unpack what’s really going on in your jars and how to use that knowledge to improve your results (and save a few batches).