Regular Feeding
Feed your starter every 12-24 hours when kept at room temperature. Discard half the starter, then add equal parts flour and water by weight. This keeps your starter active and healthy.
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How to Keep Your Starter Alive Forever
Follow these simple guidelines to maintain a healthy, active sourdough starter that will last for generations.
Refrigerator Storage
If you don't bake frequently, store your starter in the fridge. Feed it once a week. When ready to bake, take it out and feed 2-3 times over 24 hours to wake it up.
Proper Hydration
Maintain a 100% hydration ratio (equal weights of flour and water). Your starter should have a thick pancake batter consistency. Adjust water slightly if too thick or thin.
Growing Your Supply
Need more starter? Simply increase the feeding amounts proportionally. For example, to get 250g of starter, feed with 125g flour and 125g water 4-8 hours before you need it.
Long-Term Storage: Dehydration
Dehydrating your starter allows you to store it indefinitely and share it easily with friends.
1
Feed Until Peak
Feed your starter and wait until it reaches peak activity—doubled in size and very bubbly.
2
Spread Thinly
Spread a thin layer of active starter onto parchment paper or a silicone mat.
3
Air Dry
Let it air dry for 24-48 hours at room temperature until completely dry and brittle.
4
Break Into Flakes
Once fully dried, break the starter into small flakes or crumble it into a powder.
5
Store & Rehydrate
Store in an airtight container indefinitely. To rehydrate, add equal parts flour and water over 3-5 days.
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Shop on AmazonFrequently Asked Questions
Everything you need to know about caring for your sourdough starter.
If kept at room temperature, feed every 12-24 hours. If refrigerated, feed once a week. The warmer your environment, the more frequently you'll need to feed.
All-purpose flour and bread flour both work great. Rye flour ferments faster and can help revive a sluggish starter. You can also experiment with whole wheat for added nutrition.
That liquid is called 'hooch'—it's alcohol produced during fermentation. It's a sign your starter is hungry. Simply stir it back in or pour it off before feeding.
Your starter is ready when it doubles in size within 4-8 hours after feeding, passes the float test (a spoonful floats in water), and has a pleasant tangy aroma.
Absolutely! You can gift some active starter in a jar, or share dehydrated starter flakes that are easy to mail and store. Include feeding instructions for best results.