Counter Storage
For frequent baking, keep at room temperature (68-75°F) and feed every 24 hours. Discard half, then feed using a 1:2:2 or 1:3:3 ratio (starter : water : flour).
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Care GuideKeep Your Starter
Keep Your Starter
Alive Forever
Follow these simple guidelines to maintain a healthy, active sourdough starter that will last for generations.
Fridge Storage
For low-effort maintenance, store in the fridge and feed once a week. Before baking, bring to room temp and feed for 2-3 days until it doubles within 6-12 hours.
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.
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Have a question about your starter or need help? We're here to help you on your sourdough journey.
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FAQ
Common Questions
Everything you need to know about caring for your sourdough starter.
On the counter, feed every 24 hours (discard half, feed 1:2:2 ratio). In the fridge, feed once a week. Before baking from the fridge, feed 2-3 days at room temp until doubling.
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.