6 Sourdough Tips for Using & Maintaining Your Starter
Whether you use a sourdough starter regularly or only occasionally, these six sourdough tips will help take some of the mystery out of the process. Get clarity on the steps to maintain your starter, feeding schedule, and discard ideas to be able to relax and enjoy your sourdough journey.
Have you started down the sourdough path but aren’t sure you want to be a ‘slave’ to your sourdough starter?
Even if you’ll only use your starter occasionally like me, I’m proof that you can have regular success baking with sourdough – and it’s worth it for that one-of-a-kind flavor and the health benefits.
When I started my sourdough journey I had visions of turning out great breads on a weekly basis using just the wild yeast that hovers around us.
(This, by the way, completely freaked my teen daughter out- she was always asking about how that works and if we’re “killing” them when we cook the bread. Which, I guess, we are…)
I had read about the health benefits of sourdough and even that some people think all our grains should be soured before consuming. I knew that we loved the flavor of sourdough bread.
And if you’ve been reading here long, you can guess I liked the idea creating my own bread starter and not always relying on store bought things- how frugal is it to not have to buy as much yeast?
However, as I created, maintained, and cooked with my own sourdough starter I discovered some things about me, my family, and sourdough:
- It takes a lot of planning time. Many recipes have you start the night before, which in all honesty, just doesn’t happen for me very often. Even though I perfected a quick, one day easy sourdough artisan loaf which can be made on a weekly basis, you have to feed the starter to make sure it’s good and active, which takes hours.
- A basic sandwich bread is harder to find. After many failed attempts (read: brick-like loaves), a sourdough sandwich bread like our 100% whole wheat sandwich bread eluded me. (EXCITING UPDATE: I developed this soft sourdough sandwich bread which you can choose to make with all whole wheat!
- There are some recipes that just. don’t. work. with sourdough. We’ve tried the sourdough cakes and cookies and we just don’t care for the sourdough tang.
- Out of sight, out of mind. Sometimes weeks (months?) will go by where I haven’t even thought about sourdough or the starter languishing in my fridge.
All this has lead me to the conclusion that I am an occasional sourdough user. I want to be able to bake with it once every couple of weeks or so, but not to be a slave to it.
If you’re like me, I’ve come up with some tips that make it possible to have a sourdough starter, store it, wake it, and bake with it whenever you want.
6 Sourdough Tips
1. Use an online guide to grow a starter. I made my original starter using these steps. It took 7 days and worked perfectly. I’ve read that some people have trouble and resort to buying starter, but at $10+ bucks a pop, I’d try these steps an awful lot of times before buying anything. (Growing Tips: make sure to have clean jars and tools, a warm (70-80 degrees) spot – or wrap with a towel like I show above, and be able to be consistent in your discards and feeds during the whole 7 days.)
NOTE: do not use the discard from the week of growing your starter in any other recipes – this is the only time you will actually throw away the discard because the balance of good to bad bacteria isn’t established yet.
2. Don’t try to make bread with your new starter right away. No matter if it looks bubbly to you, it needs to be fed and grow for at least a month, and maybe more, before it will be strong enough to raise a loaf (the key is if it doubles in size 4-6 hours after feeding). Make things like waffles, or crackers to use your starter as it’s growing before trying a bread recipe. (Tip: these are called “discard” recipes and you can find a lot more here as well as in tip #6 below.)
3. A once-a-week feeding is best, but every two weeks is okay, too. Keep it at room temperature for 12-24 hours after feeding and then place it back in the refrigerator (this slows the feeding, but doesn’t stop it completely). When it’s in the fridge, keep it in a quart jar with the lid on the top, but not screwed down, and when it’s being fed, use a bowl or jar with a muslin cloth over the top (or other lid that’s not airtight) and put it in a warm place- like the top of the refrigerator or near a warm light (if your kitchen is colder).
However, sometimes I forget about the starter in the fridge…
4. Surprise! It doesn’t die easily. Thankfully, sourdough is resilient. One time it had been almost two months (I think around the holidays) and I really thought I’d killed it, but I saw bubbles 12 hours after one feeding, so I fed it twice more (over the course of three days) and put it back in the fridge. Voila! Wonderful starter again.
How to revive a forgotten starter: Fish it out from the back of the fridge and let it warm on the counter for an hour or two. Then dump 1/4 cup of the starter into a clean bowl or jar and feed it 1/4 cup warm water and slightly less than 1/2 cup of flour (if weighing, use equal amounts of 50 grams each). Place a rubber band at the starting level or make a note so you can tell when it’s risen.
What about the blackish water on the top? This is normal and is called the “hooch,” It’s a result of the bacteria in the starter needing to be fed more. You can pour it off for a less sour starter or stir it in to increase the tang (however, if it’s been months, you should pour it off). If little white things are floating in it, it’s just particles from the starter – I’ve never had mold form, so it is rare. If you have, it could be the result of contaminated equipment and you should start over growing a starter.
*See below for a reader recommendation for freezing your starter when you need a few months break!
5. Don’t throw away starter from an established starter. Many sourdough guides say to throw away almost all the starter and feed only the 1/4 cup or so that remains. I suppose I don’t need to tell you that I would NEVER do this- there’s no way I could throw away perfectly good food (or potential food). And I’m here to say you don’t have to! Just plan to use some of it in a recipe, and feed the rest.
But if you don’t have time to make anything- go ahead and feed all the starter without taking any out (just increase the amounts mentioned above, so instead of 1/4 cup starter to 1/4 cup water and 1/2 cup flour, you’d use 1/2 cup or even 1 cup).
It’s OK, I’ve done it many times and I’ve kept my starter alive for years. No way am I going to all this effort and then throw the stuff away!
6. My favorite sourdough tip? Use your starter discard to make easy recipes like these incredible waffles, as well as the other recipes like bagels, batter bread and crackers. SO good, healthy, and takes care of the growing starter problem without trashing it.
However, if you’re not interested in making recipes with the discard, you can always keep just a small amount of starter – even a couple tablespoons is enough to keep and use to grow a starter for recipes when you do want to bake.
*Reader Tip: Freeze Your Starter!
“You can freeze your starter when taking a break. I have successfully frozen mine for up to 7 months. I winter in the south and summer in the north. I like to make sourdough bread in both locations. I freeze my starter in a couple of zip lock bags and put into a glass canning jar and leave for months. When I get back, I just thaw on my kitchen counter from the freezer and pour into the jar and start feeding. It bounces right back! No need to start all over!” -Louise
More Sourdough Tips & Recipes
- Read how to grow, keep, and use sourdough here.
- See all my sourdough recipes here – including lots of options for your discard, like my favorite sourdough vegetable fritters.
- My viral, one day easy sourdough artisan bread.
This article has been updated – it was originally published in March 2011.
My sourdough starter has lots of bubbles and more than doubles in sixe but it seems that when I make your Artisan bread it is quite sticky when I let it rise. It is so loose that I can’t take it out of the bowl to turn it over for the last 2 hours of the rise.
Do I need more flour to hold a better shape when its rising? I feed my starter with 2/3 c. flour and 1/2 c. water. Is my starter too wet? Do I stir the starter before I measure it or just pour it into the measuring cup?
One more question—if I feed my starter at 8 in the morning and use it at 11 to bake with, do I feed it again that night? Or do I just leave it out all night and put it in the fridge the next morning if I’m not going to use it for a few days? Thanks so much!
Hi Peggy! I don’t think your starter should be too wet, since you’re using more flour to water (and yes, always stir the starter before measuring to bake with). It could be the type of flour and how it’s absorbing? If it’s too sticky to turn over, even with oiled hands, then do add more flour, but in the kneading stage. Just a couple tablespoons at a time. The top of the dough should clear the sides, but the rest of the dough will still be sticking to the bowl. If you touch it, it should be tacky, but not stick to your finger. If it does, add more flour in the same way.
I’m assuming you’re using it at 11 am? Has it doubled in that time (8 to 11)? Mine usually takes 4-6 hours. Anyway, yes, do feed the starter every time you remove some to bake with. If you will not be baking with it, leave it on the counter until it’s growing and almost doubling, and then put it in the fridge. You always want to store a fed starter. š
I got my starter from a friend. She told me to measure how much starter I had and then add that much flour and then 2-3T water per 1/4 C of flour I added. So, if my starter grew to 1 C worth, I’d add 1 cup of flour and 8-12 T water. If I’m not going to use it right now, you’re saying I can put it in the refrigerator and pull it out once a week and feed it 1/2 C flour and 1/2 C water no matter how much starter I have?
Oh, I should make that clearer, Becky – I usually only keep about a 1/2 cup to 3/4 cup of starter in the fridge so the 1/2 cup flour is enough. If you’ve got more starter, you should use more. You can feed a 100% ratio (50-50 flour and water) as I list here or slightly less water as your friend suggested. I do find now that using less water helps it to grow faster for some reason so I would add 1/2 cup flour and 1/3 cup water now.
Do you always feed your starter whole wheat flour or can you feed it bread flour? My husband finds that he likes a lighter bread. If you have a whole wheat starter, can I bake a recipe with bread flour?
You can feed it any flour! I just choose to keep it whole wheat.
Thanks for this article! I was so frustrated, and my daughter, who is a bit OCD) and making starter for the first time was getting very discouraged. We feel more hopeful and less tied down and beating ourselves up over forgetting to feed or throwing away starter!
Oh, good, I’m so glad this was helpful!
I am trying to make the starter. I am on day. 9. I have some bubbles. My starter is not growing. What am I doing wrong?
I can’t know exactly, but it does sometimes happen for whatever reason, Bette. Try discarding most of it, leaving just a tablespoon and using 1/2 cup water and 1/2 cup flour and see how that does.
Hi Jami. My name is Elaine and am thinking about starting a Sourdough starter, just unsure if I use some of the starter for baking how do you replenish? Do you just carry on adding equal amounts as in the beginning? I am so so confused with it allš£
Did you read my sourdough basics article? It’s got more on using and storing the starter.
But yes, basically you will feed your starter and once it’s bubbly and doubling in size, pull off some to bake with and then put the rest in the fridge for the next time (when you’ll feed it and repeat the process again). Have fun with it! It may take some trial and error, but it’s just flour – so go for it. š
Hi Jami,
Weāre having a great time as first time sour doughers:). We love your English muffin recipe! I was glad to read that you donāt throw your starter away. That being said, I have a good size jar full in the fridge that is due for a weekly feeding but Iām not sure how much to feed it. I wasnāt planning to use any as I just made some bread, just want to feed then return to the fridge. I prob have 6 cups of starter in the fridge. Iām a little confused on the ratio to feed. How much would you feed? Much appreciated.
I’m so happy you’re doing sourdough, Tamara! I’ve never kept 6 cups in the fridge, though – that’s a lot. I usually use it and just keep a cup or two in the fridge. The reason is just what you’ve found out – you’ll have to feed and the ratio for 6 cups is a lot. š Also, you don’t need to feed every week unless you’re planning on baking with it. It can just store in the fridge.
So what I’d do with your 6 cups is remove 4 cups to feed and cook with (how about crackers or muffins?) and then keep the 2 cups in the fridge for the next time you need to bake. For the 4 cups, you’ll need to at least feed it with 2 cups of flour and your preferred ratio of water (I’d do 1-1/2 cups water since the sourdough seems to wake up better with a dryer starter). And now you see the problem of sourdough – sometimes there’s just so much of it to deal with! š
Hi Jami,
Have not received a post for some time. Can we not be nagine that you have been quite busy w your move. You are missed & hope that all is well!
PW
I have been sending out regular newsletters, PW, I’m sorry you aren’t getting them! I checked your email address with my email service and it had been suppressed because of a bounce. I think that means your email thought mine was spam and wouldn’t accept it. š I unsupressed you so you should get the next one – when you do, add my email address to your contacts so your email will see me as a friend!
Thank you Jami…so glad that could “unsupress” my email as I have missed your posts!
Go Ducks!
PW
I just made the artisans bread with a starter that I had been feeding for 8 days, so very new. I love it though! I have mine one the counter and plan on making bread often and freezing – have you done that? Also, do I need to change the mason jar? The rim of the jar has hardened flour/water and not sure if I should just start a new jar? I am going to try your English muffins next! Thanks for sharing your work.
Great to read, Christine!! When I feed the starter, I move it to a 8-cup glass measure, so I can track the volume better (when it rises double, it can really rise that bread!) – that’s when I clean the mason jar, though with just water to not introduce anything into the jar. If you want to keep using the jar (though it will become too small when your starter is strong), yes, grab a new jar.
I think you’ll love the muffins, too!
What a wonderful guide you’ve created! Many thanks. I do have a question. Do you add more flour/water to your starter if you have more than 2 cups in the jar? Or is it the same ratio no matter the amount you have in the jar? Thank you kindly!
It depends on how much starter I’m needing, Carmen. If I’m really growing and feeding, I use a larger 6-8 cup glass meauring cup to feed and grow the starter well, use what I need and then return a cup or so to the jar for storage. If it’s in the growing stages, I would pour out some if it’s getting too much for the jar. Does that answer your question?
Can you feed starter everyday and leave it on the counter or should it go in the fridge? I feel like I will forget about it. It is not looking “bubbly” either??
As long as you are using it regularly, you can keep it on the counter and feed it daily. It’s when you won’t be using it for a while that you’d store it in the fridge. It won’t look bubbly in the fridge – they yeast are ‘quiet’ and they only wake with warm temps and feeding. š
Do you have to feed the starter after scooping some out? I fed mine before using some in a recipe & am wondering if I have to feed it again right away or if it can wait.
If you are going to store it in the fridge, you don’t need to feed it again, Ashley. After storing you can feed it when you want to use it again to ‘wake it up.’ If you are leaving on the counter, I’d feed it a little each day.
When you feed the starter, do you throw away the hooch or mix it in?
I mix it in to help create a more sour product. Some people I know throw it out – it’s up to you!
I never waste my starter either. Look for recipes that use “unfed starter” to use the “waste”.
Thanks for the tip, Kathy!
Hi, I have a question. I’ve read a few starters, & created my own based on the general concensus of feeding it equals parts everyday. Then I got a little distracted. It’s been on my counter for weeks now, the brown hooch has accumulated & been dumped several times. Not noticing much bubble action. Definetly smells “sour” & jar hasa ring of crust just above the fill line. I hate to dump it. Is it save able??
I would transfer half of it to a new container and feed with flour and warm water to see if it will grow and get bubbly again. The other half I’d get rid of or maybe use in a baked good that also used yeast or soda (King Arthur flour has some recipes that use both) so that the outcome wouldn’t be totally dependent on the starter. Hopefully, that’ll do it for you!
There is something about sourdough bread that I just LOVE. I always make my Sourdough bread with starters from Sourdough’s International, never disappointed with what they have!
I am so impressed, Jami. I’ve never ventured into the world of sourdough.
I did have an Amish friendship bread starter once, but it made the heaviest, most dense cake ever. It was delicious, but I just couldn’t imagine using it too often. You may have convinced me to give this a try, though.
I like foods that have an element of science experiment to them. š But black water? Seriously?
Wendy- If you follow the links in tip #1 for the starter, one will take you to a previous post I wrote on my experiences and the other to the site I used to create my own starter.
A sourdough starter is basically flour and water that when set at room temperature gathers wild yeast from the air which starts it “souring” bubbling, etc. This is a traditional method for making breads before the advent of commercial yeast.
“Feeding” a starter is simply adding a bit more flour and water for the yeast to “eat” on a weekly (or so) basis. This keeps the yeast active to be able to produce those bubbles that give us a light bread with air pockets.
Hope that explains it a bit better!
My sourdough starter is incredibly mild in flavor. We like a very sour sourdough. Any ideas on how to accomplish souring my sourdough? I left it out for 5 days to sour before we refrigerated it. Thank you!
Is it a new starter, Heather? The longer you keep the starter, the sourer it becomes.
You can also do a couple other things to increase the sourness – always stir the hooch back in (the blackish separation that occurs after being refrigerated), and keeping a dryer starter will also produce more sourness. So instead of a 50-50 flour/water ratio (a 100% hydration), Use a 60-40 or 70-30. For me, I keep it on the dryer side now and feed at a 1/2 cup flour, 1/3 cup water or 1 cup flour, 3/4 cup water ratio.
I know nothing about sour dough starters and was curious on how to make them. And feeding them.
those waffles look delicious-I’ve always wanted to do sourdough -I like how you explain how to use it occasionally because that’s how I would be too.
Vickie