how to care for sourdough starter

That bubbly jar of flour, water, and wild yeast on your counter is more than just an ingredient; it’s a living companion. A healthy sourdough starter is the heart of incredible homemade bread, but it does need a little attention. Learning how to care for sourdough starter is simple, and with a few basic routines, you can keep it thriving for years to come.

The Simple Rhythm of Feeding Your Starter

At its core, caring for your starter is about regular feedings. Think of it as a pet that eats flour and water. A feeding involves discarding a portion of your existing starter and then refreshing it with equal parts fresh flour and water. This process removes waste products and provides new food for the yeast and bacteria. If you keep your starter at room temperature, this needs to happen once or even twice a day. The frequency depends on how warm your kitchen is; a warmer environment means a more active starter that eats through its food faster.

How to Care for Sourdough Starter in the Fridge

If daily baking isn’t your reality, don’t worry. Your starter is perfectly happy to take a long nap in the refrigerator. This method is perfect for most home bakers. Simply feed it, let it sit at room temperature for an hour or two, and then place it in the fridge with the lid on. A refrigerated starter only needs one feeding per week. When you’re ready to bake, pull it out, give it a couple of feedings at room temperature to wake it up, and it will be ready for action.

Reading Your Starter’s Health

Your starter will communicate its well-being. A healthy, active starter will reliably rise and fall after a feeding, often doubling in volume. It should have a pleasant, slightly sour aroma, reminiscent of yogurt or vinegar. If you see a dark, watery liquid (called hooch) on top, that’s a sign your starter is hungry and needs to be fed. Simply stir it back in or pour it off before your next feeding. A change in smell to something unpleasant, like rotten eggs or nail polish, is a sign of stress, but it’s usually fixable with one or two consistent feedings.

What to Do with All That Discard?

You might feel bad about discarding part of your starter at each feeding, but it’s a necessary step to manage its growth. Instead of throwing it away, collect your discard in a separate jar in the fridge. This unfed starter can be used in countless recipes that don’t require a leavening agent, like pancakes, waffles, crackers, and quick breads, giving them a wonderful tangy flavor.

Caring for a sourdough starter is a gentle, rewarding practice. By establishing a simple feeding rhythm and learning to read its cues, you’ll build a relationship with a living ingredient that will reward you with delicious, homemade bread for years to come.