Wet Starter Tutorial

Keep your fresh sourdough starter thriving with proper feeding and maintenance

Day 1: Start + First Feed

Welcome to your sourdough journey! Here's how to get your fresh starter ready:

  1. Add 1/4 cup warm water (around 80°F) to your starter jar
  2. Shake or stir until the mixture becomes milky
  3. Transfer to a larger jar (at least 16 oz)
  4. Add 1/4 cup flour and mix well
  5. Target consistency: thick pancake batter (slightly thicker is better than too watery)
  6. Cover loosely with an unsealed lid or cloth secured with a rubber band

When You Can First Bake

Your starter is ready for baking when it shows these signs:

  • ✓Doubles (or nearly doubles) in size after feeding
  • ✓Appears very bubbly and puffy throughout
  • ✓Rises within 4-8 hours at room temperature

Most starters become bake-ready within 1-3 feeds (24-72 hours). Be patient—your starter is building strength!

Keeping Your Starter on the Counter

For bakers who bake daily or every other day

1

Morning Feeding

Feed your starter each morning for consistent results

2

Every 24 Hours

Discard half (optional, but prevents waste) then feed using a 1:2:2 or 1:3:3 ratio (starter:water:flour)

3

Check Consistency

Aim for thick pancake batter consistency after each feeding

Pro tip: A 1:3:3 ratio gives you more time between feedings (up to 24 hours), while 1:2:2 means faster rise times (12-16 hours).

Keeping Your Starter in the Fridge

For bakers who bake once a week or less

Weekly Maintenance

  • •Feed your starter once per week
  • •Let it sit at room temperature for 1-2 hours after feeding
  • •Return to the refrigerator until next week

When Ready to Bake

  • •Remove from fridge 2-3 days before baking
  • •Feed every 24 hours until rising strong
  • •Use when it doubles in 4-8 hours

Pro Tips for Success

Master these fundamentals to keep your starter healthy and active.

Timing Is Key

Feed your starter at the same time each day for consistent results. Morning feedings work well for most bakers' schedules.

Temperature Control

Keep your starter at 70-75°F for optimal fermentation. Warmer temps speed up activity, cooler temps slow it down.

Adjust Ratios

Use a 1:3:3 ratio (starter:water:flour) if you need more time between feedings. A 1:2:2 ratio means faster rise times.