If you’ve ever wanted to make bread that feels better to eat and easier to work with, this is where it begins.

My name is Roe Sie, founder of The King’s Roost in Los Angeles.

I’ve been milling my own flour since 2010 and haven’t gone back to white flour since.

I created The King’s Roost to connect local farmers with home bakers and to make fresh-milled flour something you can use in your own kitchen.

Because I’m gluten sensitive, everything I share is rooted in whole grains, from pancakes to noodles to sourdough and pizza. It’s what made it possible for me to enjoy bread again, and it’s what I want for you too.

One of the biggest sticking points I see is the sourdough starter. It’s where most people get stuck, overthink it, or give up too soon.

🍞So I put together this Starter Survival Guide to walk you through it, step by step, so you know what to do each day and what to expect as it grows.