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With regular feeding, a starter can live for years — cultures have been passed down for generations. Keep it in the fridge between bakes and feed it before you bake, and it will outlast the flour.

That is normal for a first try, and the guide explains the fix. Dense loaves usually mean a hungry starter or a short rise — feed it longer next time and let the dough double before shaping.

Most people bake a good loaf within a few days of the kit arriving. The starter is active on arrival, so it is a matter of feeding it, following the guide and letting it rise.

It is food — a live culture for baking bread. It is not a medicine and not intended to address any condition. The sourdough is simply for baking.

Feed it with flour and water whenever you use it, and keep it in the fridge between bakes. The guide covers the simple routine — a feed, a rise, and a loaf — so a busy week is fine.

Yes. It is a live culture of wild yeast and bacteria, begun from flour and water and kept active through feeding. It will arrive active and ready to be fed and baked with.