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How to Care for Your Sourdough Starter (A Guide for Floury Newbies)

Sep 20, 2024

4 min read

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So, you’ve taken the plunge and decided to start your sourdough journey—congrats! You’ve adopted a new kitchen buddy, a sourdough starter, and like any good relationship, it needs a little TLC to thrive. Don’t worry, though—caring for your starter is easy and (mostly) mess-free if you follow a few simple steps. Let’s break it down for you!


1. Feed It Regularly (Think of It as Breakfast for Your Starter)

Just like humans need food to keep going, your sourdough starter needs regular meals of flour and water to stay happy and bubbly. Here’s the golden rule: if it’s on your counter, feed it daily; if you’re storing it in the fridge, you can cut back to once a week.

Here’s a basic feeding routine:


  • Remove half of your starter before feeding. (Don’t worry, this isn’t wasteful—you can use this “discard” in other recipes like pancakes, crackers, or pizza dough!)

  • Add equal parts flour and water by weight. If you have 50 grams of starter, add 50 grams of flour and 50 grams of water.

  • Stir it up until it’s smooth and no lumps remain.


You’ll know your starter is well-fed and content when it starts to bubble and rise within a few hours. Those bubbles are a sign of life—your starter is working hard, producing carbon dioxide and growing yeast.


2. Keep It Cozy (But Not Too Hot—Goldilocks Style)

Your sourdough starter is a bit of a diva when it comes to temperature. It loves being cozy but hates extremes. The best place to keep it? A warm, draft-free spot in your kitchen, ideally between 21-25°C (70-77°F). Too hot, and it might ferment too quickly (and get overly sour); too cold, and it’ll be sluggish and sleepy.

A good trick is to keep it near a window that gets sunlight during the day but isn’t directly in the sun for too long. If you’re working in a cooler kitchen, you can give it a little warmth by keeping it in the oven (with the oven OFF!) and just turning the light on.


3. Give It Time (Patience, Grasshopper)

Sourdough starters are like the wise old turtles of the bread world—they need time to reach their full potential. If your starter isn’t bubbling like crazy right away, don’t worry. It can take 5-10 days for a new starter to really get going, especially if it’s a baby one. During this time, just stick to your feeding schedule and wait for it to strengthen.

If your starter still seems sluggish, try giving it a little extra love by increasing the feeding frequency or placing it in a slightly warmer spot. Like a good friend, sometimes it just needs some extra attention.

4. Don’t Be Afraid of “The Discard” (It’s Not What You Think)

Let’s talk about discard—the leftover starter you remove before feeding. A lot of people are put off by this, thinking it’s wasteful, but trust us, you can get creative with it! Rather than tossing it, use the discard to whip up some delicious creations like:

  • Sourdough Pancakes: Fluffy and tangy, perfect for Sunday brunch.

  • Crackers: Crispy and addictive, perfect for dipping.

  • Pizza Dough: A chewy, crispy base that will up your homemade pizza game.

By the way, the discard doesn’t have to go to waste immediately—pop it in a sealed container in the fridge, and it’ll keep for a few days until you’re ready to use it.


5. Know When It Needs a Fridge Vacation

If you’re not planning to bake regularly, you can give your starter a little “vacation” in the fridge. This slows down its fermentation process, meaning you only need to feed it once a week. (Don’t worry, it won’t get lonely in there.)

When you’re ready to bake again, simply take it out of the fridge, let it come to room temperature, and give it a good feeding to wake it up. After a couple of feedings, it’ll be back in action, ready to leaven your bread.


6. Watch for Signs of Trouble (But Don’t Panic!)

Like all living things, sourdough starters can have off days. Here are some signs that your starter might need a little extra help:

  • Hooch: This is the liquid that forms on top of the starter when it hasn’t been fed in a while. Don’t worry, it’s not bad! You can either pour it off or stir it back in. It does mean your starter is hungry, though, so make sure to feed it more frequently.

  • Bad Smell: A healthy starter should have a tangy, almost fruity smell. If it smells like vinegar or nail polish remover, it might be fermenting too quickly. Try moving it to a cooler spot or feeding it more often to rebalance.

  • Mold: If you see any mold growing on your starter, unfortunately, it’s time to say goodbye and start fresh. This is rare, though, so don’t worry too much!


7. Ready, Set, Bake! (Or... Not Yet)

How do you know when your starter is ready to use for baking? Here’s a quick test:

  • Feed your starter and wait a few hours.

  • When it has doubled in size and is nice and bubbly, drop a spoonful into a glass of water. If it floats, congratulations—your starter is ready to rock! If it sinks, give it a little more time.


Bonus Tip: Naming Your Starter (Yes, Really!)

Okay, this one’s just for fun, but we highly recommend naming your starter. After all, you’re going to be spending a lot of time together. Popular starter names include “Dough-ty,” “Yeastie Boy,” and “Flour Power,” but feel free to get creative. A named starter is a happy starter (probably).

Caring for a sourdough starter isn’t as daunting as it seems. With a little patience, regular feedings, and a cozy spot to live, your starter will thrive—and reward you with the most delicious, flavorful loaves of sourdough you’ve ever tasted. Happy baking!

This expanded post helps guide beginners through the process of caring for a sourdough starter while keeping the tone light, fun, and engaging!


Loaf of freshly baked sourdough bread wrapped in a soft cloth, held in hands, showcasing its golden crust.
Freshly baked sourdough, cradled in a cozy cloth, ready to bring warmth and flavor to your table!

Sep 20, 2024

4 min read

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