Hello from the bakery side of the shop. We spent September breaking a starter, fixing it, and writing down what we should have written down years ago. Here's the short version, plus two bits of shop news.

Ours sat at 9 °C for a fortnight and came back sour and sluggish. The fix was boring: two feeds a day at room temperature for three days. We logged every feed; the chart is in the post.

Eleven to four, coffee and the weekend loaves. We'll bake fewer kinds and more of each — expect seeded, white and the rye, and not much else.

After three prototypes: 30 × 20 × 12 cm, a fold-in flap, no tape. If you order for delivery, this is what arrives from next week.

That's the month. Reply to this email if you want the full starter log — it's a spreadsheet, and it's not pretty, but it works.

— Rhona, Northwind Goods