The Ultimate Easy Guide to Maintaining and Feeding a Sourdough Starter
If you’ve ever wondered how to properly care for a sourdough starter, you’re in the right place. Friends and family often ask me for advice on maintaining a starter, so I’ve compiled all the essential information in this post as a handy reference for beginners.
My Sourdough Journey
Sourdough has been a staple in my home for over a decade. I started baking when my children were little, and what began as a simple hobby quickly became a passion. There’s something incredibly satisfying about pulling a warm, crusty loaf from the oven or whipping up a batch of sourdough-based treats.
Many people assume maintaining a sourdough starter is complicated or time-consuming, but I’m here to tell you it’s quite the opposite! Once you understand the basics, sourdough simplifies meal prep, providing nutritious and delicious options for your family.
Table of Contents
- How to Feed a Sourdough Starter
- Maintaining a Sourdough Starter
- How Often Should I Feed My Starter?
- Utilizing a Sourdough Discard Jar
- Where to Get a Starter If You Don’t Have One
- Common Questions About Sourdough
How to Feed a Sourdough Starter
While some methods are more complex, I’ve used a simple, no-fuss approach for years with great success.
- If I plan to bake, I remove my starter from the fridge and discard all but 1–2 tablespoons.
- I feed it 1 cup of water and 1 cup of flour.
- After mixing, the consistency should resemble thick pancake batter.
- I cover it with a breathable lid or towel and let it sit for 4–12 hours until it bubbles and nearly doubles in size. I like these weck jars for sourdough starter.
- Once ready, I use it in a recipe and return the remaining starter to the fridge for next time.
Maintaining a Sourdough Starter
Like any living culture, a sourdough starter needs regular feeding to stay active. How often depends on where you store it:
- In the fridge: Feed it about once a week, though it can survive up to two months without feeding.
- On the counter: Feed it every 12–24 hours, depending on the room temperature and frequency of use.
If a starter has been in the fridge for an extended period, revive it by feeding it every 12 hours for a couple of days until it becomes active again. Pour off any liquid (“hooch”) before feeding.
How Often Should I Feed My Starter?
This depends on how frequently you bake:
- Daily use: Keep it on the counter and feed it every 12–24 hours.
- A few times a week: Store it in the fridge and feed it before baking.
Example: If I plan to bake on Friday, I take my starter out Thursday morning, discard most of it, and feed it. By midday, it’s ready to mix into dough for bulk fermentation and an overnight rise. If I also want to make pancakes on Saturday, I can either feed it again Friday night or use the unfed portion straight from the fridge.
Utilizing a Sourdough Discard Jar
When feeding your starter regularly, you’ll accumulate discard. Instead of wasting it, collect it in a separate jar for recipes like cookies, crackers, and even mac and cheese! Many discard-based recipes work fine with starter straight from the fridge. Just keep your discard in the fridge!
Where to Get a Starter If You Don’t Have One?
If you’re new to sourdough and don’t have a starter yet, don’t worry! Here are a few ways to get started:
Get One from a Friend – Many sourdough bakers are happy to share their starter. Since feeding a starter creates extra, most home bakers have discard or extra portions they can give away.
Buy from a Bakery or Online – Some artisan bakeries sell active sourdough starters, and you can also purchase dehydrated starters online from reputable sources. These can be rehydrated and fed to become active. Try this one from Ballerina Farm!
Start Your Own from Scratch – You can make a sourdough starter with just flour and water! It takes about a week to establish, but once it’s active, you’ll have a starter for life. Simply mix equal parts flour and water daily, allowing wild yeast from the environment to ferment the mixture over time. This is a 7 day process at least. My favorite sourdough book explains this process well.
Whichever method you choose, once you have a starter, caring for it is simple—just follow the feeding and maintenance steps outlined above.
Common Questions About Sourdough
Can I bake sourdough straight from the fridge?
For discard recipes, yes! For bread, it’s best to let it become active first, which takes 4–12 hours after feeding.
How much should I feed my starter?
A 1:1 ratio of flour and water (about 1 cup each) is standard. The consistency should be like thick pancake batter.
What if I receive a starter from a friend?
Feed it and let it become bubbly before using it.
Why is sourdough healthier than regular bread?
The fermentation process breaks down phytic acid in grains, making nutrients more digestible. Many who struggle with grains find properly fermented sourdough easier to tolerate.
How long can a well-maintained starter last?
Indefinitely! Some starters have been passed down for generations.
What flour should I use?
Unbleached all-purpose flour works well, but you can experiment with whole wheat or rye.
Final Thoughts
Caring for a sourdough starter doesn’t have to be intimidating. With a little practice, it becomes second nature and opens up a world of delicious possibilities. Whether you bake daily or just once in a while, sourdough can become a rewarding part of your kitchen routine.
Looking for sourdough discard bread ideas? Try this sandwich bread!
Happy baking!
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