how to take care of 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 can feel a little mysterious at first. The good news is that learning how to take care of sourdough starter is a simple, rewarding rhythm once you know the basics.

The Simple Rhythm of Feeding Your Starter

Think of your starter as a pet that gets hungry on a regular schedule. A feeding simply means you discard a portion of the existing starter and then add fresh flour and water. This process removes waste products and provides new food for the yeast and bacteria. A typical feeding ratio is 1:1:1, meaning equal parts existing starter, flour, and water by weight. For example, you might keep 50 grams of starter, and feed it 50 grams of flour and 50 grams of water.

How to Take Care of Sourdough Starter Daily

If you’re baking frequently, you’ll keep your starter at room temperature. A mature, active starter at a warm room temperature (around 70-75°F) will likely need to be fed every 12 to 24 hours. You’ll know it’s hungry when it becomes bubbly, has a slightly sour aroma, and has doubled in size before collapsing back on itself. This is its peak activity, and the perfect time to either bake with it or feed it again.

Giving Your Starter a Long Rest in the Fridge

Life gets busy, and daily feedings aren’t always possible. This is where your refrigerator becomes your best friend. When you need a break, feed your starter as usual, let it sit at room temperature for an hour or two, then pop a lid on it and place it in the fridge. The cold dramatically slows its activity. A refrigerated starter only needs one feeding per week to stay healthy and dormant.

Signs of a Happy and Healthy Starter

A thriving starter is a joy to behold. It should have a pleasant, tangy aroma—never putrid or like nail polish. It will reliably rise and fall after feeding, full of bubbles. You might see a dark, hooch liquid on top; this is just alcohol from a hungry starter. Simply pour it off or stir it in before your next feeding. It’s a sign your starter needs more frequent feedings or a higher feeding ratio.

Caring for your sourdough starter is a gentle, intuitive process. Pay attention to its rhythms, and don’t be afraid to adjust its feeding schedule based on your kitchen’s temperature and your baking needs. With a little consistent attention, your starter will be a reliable friend for years of wonderful baking.