1.  Take active care of your starter. “It’s like an animal. I take it with me when I travel.” But once it’s established, about a week or so, it’s generally quite resilient.

2.  Buy a scale so you can be precise with measurements. You should know exactly how much flour and water you’ve given to your starter each day.

3.  Don’t just use all-purpose flour to feed your starter. She uses half whole-wheat and half all-purpose flour.

4.  Keeping your starter in the fridge, not at room temperature, will promote the growth of a different type of bacteria, which will change the flavor.

5.  If you don’t have a steam-injected oven, a Dutch oven works. Steam is necessary as it helps the bread rise and gives it a crunchy crust.

6.  Seek out great baking reference guides and books. One of her favorites is Tartine Bread by Chad Robertson.

Bread-making tips excerpt from feature article Rising Up: Naturally leavened breadmaking with Little Sky Bakery first published in the Edible Silicon Valley print magazine for Winter Holiday 2018-19.