Meet Sedna
From a failed sourdough starter to a little baking journey of my own.
Sedna is my sourdough starter, named after the Inuit sea goddess who is connected to the animals of the sea and the food that sustains Inuit communities.
What started as an experiment has turned into baking, sharing recipes, teaching others about sourdough and sending Sedna starter to people who want to bake with it too.
**Meet Sedna 💖🍞**
Say hello to Sedna, my very first sourdough starter, born on June 3, 2026! 🥹
I named her Sedna after the Inuit goddess of the sea, who provides for hunters from the sea's abundance. Just like her namesake, my little Sedna keeps creating an abundance of delicious bread for my family. 🥰🍞
She started as a little jar of flour and water in my kitchen and grew into a strong, bubbly starter that's made loaves of bread, bannock, pizza dough, and so many goodies.
Now you can take a little piece of Sedna home with you! 💕
**🌿 What you'll receive**
- Dehydrated Sedna sourdough starter — drying keeps the wild yeast and good bacteria dormant until you're ready to wake her up
- Simple rehydration instructions — no guesswork, just follow the steps and she'll come back to life
- Once revived and fed, she's yours to keep feeding and growing in your own kitchen
Every packet carries a piece of the starter I've been nurturing since June 3, 2026. I hope she brings you as much joy, creativity, and abundance as she's brought me. 💖
**💛 My promise**
If your starter doesn't wake up and bubble, message me — I'll make it right with a replacement or a refund. No stress, no fuss.
**Thank you for welcoming Sedna into your kitchen!** 🥹🍞✨
How To Use Sedna the Sourdough Starter
SEDNA SOURDOUGH STARTER CARE GUIDE
Born June 3, 2026
Welcome home, Sedna.
Sedna is the name I gave my sourdough starter, inspired by Sedna, an Inuit goddess associated with the animals of the sea and the abundance they provide to
Inuit hunters.
I thought the name was perfect for my sourdough starter because, just like Sedna provides abundance from the sea, my little Sedna keeps giving me an
abundance of beautiful, delicious bread.
Now she gets to travel from my kitchen into yours.
WAKING UP YOUR DRIED SEDNA
Your starter is dried, so she needs a little time and love to wake back up. She may take a few days to become strong enough to bake with.
DAY 1 — WAKE HER UP
Place your dried Sedna into a clean jar.
Add 5 tablespoon lukewarm water. Let it sit for 10–15 minutes, then stir until the dried starter softens as much as possible.
Add 1 tablespoon flour and mix well.
Cover the jar loosely. Do not seal it tightly because Sedna will produce gas as she becomes active.
Leave her somewhere warm, away from direct sunlight.
DAY 2 — FEED SEDNA
You may start seeing little bubbles. That is a good sign.
If you have a kitchen scale, use a 1:2:2 feeding: 20 g Sedna + 40 g water + 40 g flour.
Mix well and leave her somewhere warm.
If you do not have a scale, use approximately equal amounts of starter, water and flour. A scale is recommended for more consistent results.
DAY 3 & BEYOND
Continue feeding Sedna about every 24 hours while she is waking up.
A simple feeding is: 20 g Sedna + 40 g water + 40 g flour.
Mix well and let her sit at room temperature.
As Sedna becomes stronger, she should become bubbly, rise after feeding, and eventually double in size. That is when you know she is getting ready to bake.
HOW I FEED MY SEDNA
I usually keep a small amount of starter and feed her equal amounts of flour and water.
For example: 20 g starter + 40 g water + 40 g flour.
Stir well, scrape down the sides of the jar, and mark the level with a rubber band or marker. This makes it easy to see how much Sedna has grown.
ONCE SEDNA IS STRONG
You do not need to keep a huge amount of starter. Before feeding, keep about 20 g of Sedna and discard the rest, or use the discard in another recipe.
Then feed: 20 g Sedna + 40 g water + 40 g flour.
This gives you 60 g of starter.
If you need more starter for a recipe, simply increase the feeding while keeping the same ratio.
WHAT FLOUR?
Sedna can be fed with all-purpose flour. You can also use whole wheat flour, which can give her a little extra boost when she is sluggish.
Always use clean drinking water.
HOW DO I KNOW SHE IS READY TO BAKE?
Sedna is ready when she is bubbly, rising after feeding, doubling in size consistently, and smelling pleasantly sour and fermented.
Depending on how sleepy she was when she arrived, this can take several days.
Do not give up on her if she does not wake up immediately. Sourdough starters are living cultures and sometimes they need a little patience.
STORING SEDNA
Once Sedna is strong and active, you can keep her in the refrigerator if you do not bake every day.
When you are ready to bake, take her out, let her warm up, and feed her. You may need one or more feedings to get her active again.
A LITTLE NOTE FROM ME
I hope Sedna brings abundance, good food and lots of happy baking into your kitchen, just like she has brought into mine.
Thank you for giving my little Sedna a new home.
Happy baking.
— Angela @inuk.beauty