Step-by-Step Guide

Wet Starter Tutorial

Keep your fresh sourdough starter thriving with proper feeding and maintenance

Watch our step-by-step video guide for visual instructions

Day 1: When It Arrives

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

  1. Add ¼ cup warm water to the jar
  2. Shake until milky and sides are clean
  3. Pour into a bigger jar (at least 16 oz)
  4. Add ¼ cup flour and mix to thick pancake batter consistency
  5. Cover loosely (not airtight) and leave at room temp (68-75°F)

When You Can First Bake

Your starter is ready sooner than you think!

Bake when your starter is:

  • ✓Bubbly throughout
  • ✓Doubles after a feeding

This usually happens 6-12 hours after feeding.

Daily Counter Care

For bakers who bake frequently

1

Feed Every 24 Hours

Morning is best for consistent results

2

Discard Half First

Then feed using a 1:2:2 or 1:3:3 ratio (starter : water : flour)

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).

Fridge Care

For bakers who bake once a week or less

Weekly Maintenance

  • •Feed once per week

To Bake

  • •Bring to room temp
  • •Feed daily for 2-3 days until doubling

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.

Your Cart

Ask Krumb - AI Sourdough Helper