A sourdough starter requires regular feeding with flour and water to stay active and ready for baking. This guide covers the daily maintenance routine needed to keep your culture healthy and consistent.
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If your starter has a layer of dark liquid ('hooch') on top, stir it back into the starter.
Discard about half of your existing sourdough starter. It's best to dispose of the discard in the trash, not down the sink drain.
To the remaining starter in the jar, add the all-purpose flour.
Add the water to the jar.
Stir everything together thoroughly until it reaches a smooth, thick, pancake-batter-like consistency.
Use a marker to mark the current level of the starter on the outside of the jar to track its growth.
Cover the jar with its lid and place it in a warm spot, like a pantry, for approximately 24 hours before repeating the feeding process.
Store your active starter at room temperature and feed daily, or refrigerate between feedings for up to two weeks for less frequent maintenance.
glass jar (at least 1 quart) · kitchen scale (for precise flour and water ratios) · spoon or spatula for stirring and discarding
Feed your starter once or twice daily, depending on room temperature and activity level. At room temperature (68–72°F), daily feeding is typical; warmer environments may require twice-daily feeds.
A 1:1 ratio by weight is standard—equal parts flour and water. The recipe uses 1/4 cup of each, which works well for maintaining an active culture.
Your starter is ready when it doubles in size within 4–8 hours of feeding and has a bubbly, risen surface with a pleasant sour smell.
Yes. Feed your starter, let it rise slightly, then refrigerate. It can rest for up to 2 weeks between feedings in the fridge, slowing fermentation significantly.
Save starter discard to use in pancakes, crackers, muffins, or other baked goods. Alternatively, compost it or discard it down the drain.
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