You’re Suddenly the Proud Owner of a Sourdough Starter… Now What?
From feeding schedules to troubleshooting, here’s everything you need to keep your sourdough starter thriving!
Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my links, at no cost to you.
Congrats on your new sourdough starter!
Your new Tamagotchi pet is a gateway to delicious gut-friendly sourdough goodness.
Most people purchase my organic dehydrated traditional and gluten-free sourdough starters that have step-by-step instructions enclosed. But sometimes I get to share fresh starters locally, and excited recipients always ask, “ok… what do I do with this next?”
Don’t worry - it’s easier to care for than you may think!
“Before you get overwhelmed, just know, it’s difficult to kill a mature sourdough starter!”
What is a “Sourdough Starter” Anyway?
So, you’ve got a jar of mysterious, bubbly goo that smells a little funny. Let’s break down what you’re dealing with and why this little sourdough starter seems to be taking over the world.
Simply put, a sourdough starter is just two ingredients - flour and water - that have fermented to create a living organism. It’s a colony of natural wild yeast and lactic acid bacteria that turn simple flour into the foundation for delicious bread, pancakes, desserts, pizza crusts, and more.
Think of it as a tiny pet, so rightfully, you need to give it a name. Mine are Poppy and Juniper.
These little microorganisms do 3 things:
Eat the carbohydrates in the flour
Burp out carbon dioxide, which makes bread rise
Create a tangy flavor that sourdough is famous for
This isn’t just a jar of flour paste—it’s your bread’s secret weapon. The wild yeast gives your dough the lift it needs, and the bacteria produce lactic acid for that irresistible tang. In short, your starter is the engine that powers sourdough baking. Take care of it, and it will take care of you (and your appetite).
Age is Just a Number: The Maturity Myth:
“Oh, this starter? It’s over 200 years old and is a direct descendant of the yeast Napoleon used to bake his battle bread. It’s been passed down through 17 generations, crossing the Atlantic ocean smuggled in a boot. Some say its bubbles whisper the secrets of the universe.”
There's a common belief that the older the starter, the better the flavor. While a starter does develop more complex flavors as it matures over its first few months, once it reaches full maturity, a starter that is a few months old can be just as flavorful as one that's a hundred years old. The key factors influencing flavor are the care, feeding practices, and environment rather than the sheer age of the starter.
The only differentiating value of a 100-year-old starter from one that is 1 year old is the story and history it tells, not the flavor or strength.
The Right Tools for the Job
Your sourdough starter deserves a cozy, functional home. The right container makes feeding and maintaining it a breeze and lets you admire its bubbly activity. Here’s what I recommend:
The Best Sourdough Starter Container
16oz Wide-Mouth Mason Jar: This is my go-to for housing my starter. It’s the perfect size for most recipes and allows plenty of room for rising without overflowing. The wide mouth makes mixing and cleaning super easy. I usually just scale up various sizes of wide-mouth mason jars if I need more starters for my baking day than what a 16oz jar can handle.
Starter Kits: If you’re just getting started, consider picking up a kit that includes jars, bands, lids, and spatulas, like this one. They’re a great way to have everything you need in one place.
Mixing Tools
Long Cake Spatula: My favorite tool for stirring! Its length makes it easy to scrape down the sides of the jar, ensuring everything is well-mixed without making a mess.
Other Options: A small silicone spatula or even a spoon will work in a pinch, but you’ll want something sturdy for regular mixing.
Additional Accessories
Digital Kitchen Scale: Invest in a digital kitchen scale—it’s your best friend for accuracy and learning the ropes. Many recipes are given in grams for more consistency when replicating recipes.
Rubber Bands or Jar Markers: Use these to mark the level of your starter after feeding. Watching it double (or triple!) in size is so satisfying.
Lids: Cover your jar loosely with a lid, cloth, or coffee filter secured with a rubber band. This keeps out debris (and fruit flies) while allowing the starter to breathe. Never tightly seal your starter (unless storing it in the fridge); otherwise, the gas from the yeast may build up and turn your jar into a sourdough grenade—an exciting but messy way to ruin your day.
How to Feed Your Starter
Now that you’ve gotten to know your new bubbly companion, it’s time to keep it happy and thriving. Feeding your sourdough starter might feel like a science experiment at first, but once you get the hang of it, it’s as simple as making your morning coffee (and arguably just as satisfying). I like to habit-stack my starter feeding routine - feed the cats, water my microgreens, and feed the starters.
What to Feed Your Starter
Your sourdough starter thrives on just two things—flour and water—mixed in equal weights. Feeding your starter means removing a portion of it (known as “discarding”) and replacing it with fresh flour and water to keep those yeast and bacteria working their magic.
Flour: Organic and Unbleached is Best
Why It Matters: Pesticides, glyphosate, and overly refined flours can negatively impact fermentation, weakening your starter. Organic, unbleached whole-grain flour avoids these issues and helps your starter thrive. Plus, it’s better for you!
Recommendations:
Costco's Organic Unbleached All-Purpose Wheat Flour: Affordable, reliable, and a favorite among sourdough bakers.
King Arthur Bread Flour: A widely loved option, especially for baking sourdough. You can often find great deals through Thrive Market (p.s. this link gets you 40% off your first order).
If you’re doing GLUTEN-FREE sourdough, feed only whole-grain flour such as white or brown rice, millet, and/or buckwheat. Avoid cup-for-cup GF flour blends as they have starches and gums that can dampen your starter.
Water: Filtered or Distilled
Why It Matters: Tap water often contains sanitizers like chlorine and softeners, which can harm your starter’s fermentation process (and aren’t great for you, either).
What to Use:
Filtered water (e.g., from a Berkey filter).
Reverse Osmosis (RO) water: I use reverse osmosis water for all our baking and drinking. AquaTru makes an affordable tabletop RO filter which your sourdough and health will thank you for.
By choosing high-quality flour and water, you’ll set your starter up for success. Now that you’ve got the ingredients, let’s dive into the feeding process.
Beginner-Friendly Feeding Steps
To keep things simple, always feed your starter at least its weight in equal parts of flour and water. For example, 25g starter, 25g flour, 25g water (known as a 1:1:1 ratio). You can scale up as much as needed to achieve the amount you need for a recipe, plus about 25 grams leftover to feed. I usually feed a 1:2:2 ratio for baking bread - so 25g starter, 50g flour, 50g water.
Measure: Grab a clean jar and set it on your scale. Tare the scale to zero, then spoon in your starter (for example, 50g).
Discard: Take what’s left in the original jar and toss it, or save it in a separate jar for discard recipes. This keeps the quantity manageable and prevents it from becoming an ever-growing monster.
Mix: Add 50g of water to your new jar of starter, followed by 50g of fresh flour. Stir everything together until it’s smooth and free of lumps.
Rest: Leave the jar uncovered or loosely covered at room temperature for a few hours to let it bubble and rise. After this, it’s ready to use for baking or to be stored for later.
Feeding Schedules
Your feeding schedule depends on how often you bake and whether you’re keeping your starter at room temperature or in the refrigerator. Here are two common options:
Room Temperature (Daily Feeding): Perfect if you’re baking regularly. Feed your starter once a day, ideally at the same time, to keep it active and bubbly. And you don’t have to maintain a lot between bakes. I keep about 15-30g of starter in rotation on non-bake days.
Refrigerator (Weekly Feeding): If you’re not baking often, store your starter in the fridge and feed it once a week. This slows down its activity but keeps it alive. Be sure to store it in a tightly sealed jar to avoid cross-contamination with other things in your fridge (such as produce mold).
Why Discard? Can’t I Just Skip That Part?
Discarding starter isn’t wasteful—it’s essential for keeping it healthy. If you don’t discard, your starter will grow exponentially and eventually become out of hand to maintain. The good news? Sourdough discard can be used in tons of recipes like pancakes, waffles, crackers, and even brownies (yes, brownies).
Pro Tip: Save your discard in a separate jar in the fridge. It’ll keep for up to a week and opens up a whole new world of discard recipes.
Quick Feeding Tips
Always use clean utensils, jars, and lids to avoid contamination.
Add a pinch of whole wheat or rye flour during feeding to boost activity if your starter feels sluggish—it’s like a shot of espresso for yeast.
Avoid dumping starter down the sink! That’s a great way to keep your plumber in business, as it creates glue in your pipes.
As you care for your starter, you’ll learn its quirks and preferences. Some days it might need a little extra warmth; other days, it might rise so much it feels like a proud parent moment. Embrace the process—it’s part of the charm.
Troubleshooting Your Sourdough Starter
Your sourdough starter is a living organism, which means it has moods, preferences, and the occasional temper tantrum. The good news? Most issues are easy to fix once you know what to look for. Here’s how to understand your starter and get it back on track when it’s acting up.
Different Personalities of Starters
No two starters are exactly alike. The moment you bring one into your kitchen, it begins adapting to your unique environment—absorbing wild yeasts and bacteria from the air, your hands, and even the flour you use. This means your starter develops its own unique character and behavior patterns.
Here’s the fun part: Your starter’s personality can change, too! Seasonal shifts in temperature, humidity, and flour type can all influence how it behaves. Just when you think you’ve got it figured out, it might surprise you with a new quirk.
What Does a Healthy Starter Look Like?
A healthy, mature starter is bubbly, lively, and smells pleasantly tangy. Depending on its age and the type of flour used, it might look slightly different from other starters you have seen online. Here’s what to watch for to know your starter is happy:
Bubbles: A healthy starter will have a mix of small and large bubbles throughout. These bubbles are your starter’s way of saying, “Thanks for the meal!” Compliments to the chef!
Rise and Fall: After feeding, your starter should at least double in size within a few hours. This is its “peak,” when it’s most active and ready to bake. Once it’s used up all its food (flour), it will start to deflate—don’t worry, this is normal.
Texture: After feeding, it should be thick but stirrable, like pancake batter. If it’s too runny or too stiff, adjustments to your water or flour ratio can help.
Smell: Everyone’s will smell a little different depending on the type of flour and water you use. But generally, it has a tangy, slightly yeasty aroma. If it smells like acetone or strong vinegar, don’t panic; it’s just hungry and asking to be fed.
Signs Your Starter Needs Attention
Even the happiest starter has its off days. Here’s how to read its signals and respond:
It’s Hungry:
Signs: Strong acetone or vinegar smell, or a layer of dark liquid (called “hooch”) on top.
Fix: Feed it immediately! If it’s been neglected in the fridge, you might need to feed it a few times to perk it back up.
It’s Struggling:
Signs: It’s not bubbling or rising after feeding, or it looks and smells “flat.”
Fix: Feed it more frequently, move it to a warmer spot (ideal temp: 75–80°F), or add a pinch of whole wheat or rye flour for an extra boost. In winter months, I will fill a bowl with warm water and set the closed jar of starter inside; this keeps it perfectly cozy to eat and burp.
It’s Overeager:
Signs: Rising too quickly and overflowing its jar.
Fix: Use a larger jar to give it more room, or move it to a slightly cooler spot to slow its activity.
Additional Troubleshooting Tips
My Starter Looks Watery:
Stir it to redistribute the hooch, then feed it with a slightly higher ratio of flour to thicken it up.
There’s Mold on My Starter:
If you see mold (not to be confused with hooch), it’s time to toss the starter and start fresh. Mold is a sign of contamination.
It Smells Like Rotten Eggs:
This could mean contamination or that it’s gone too long without feeding. If the smell doesn’t improve after several feedings, it’s best to start over.
It’s Not Doubling in Size:
Try feeding it twice a day, switching to a warmer spot, or using a higher-protein flour like bread flour.
When to Call It Quits
While most starters can be revived with a little TLC, sometimes it’s better to start fresh—especially if there’s mold or it smells off despite multiple feedings. Don’t be discouraged; even the best bakers have had to start over.
Starter Insurance Policy
Life happens, and sometimes, starters get neglected or tossed out accidentally. Here’s how to keep a backup plan:
Store a Small Amount of Discard in the Fridge: Keep a tablespoon or two of your discard in a separate jar. This acts as an “insurance policy” if your main starter ever takes a turn for the worse. You can revive it into a new starter with a few feedings.
Dehydrated Starter: I also offer dehydrated starters (both traditional and gluten-free) that you can store long-term. It’s a great safety net for unexpected sourdough emergencies—just rehydrate, and in 5 days, you’re back in business!
I had a friend whose husband thought her brand-new starter from me was butter that had gone bad, and he tossed it! Fortunately, she had some of my dehydrated starter as a backup.
How to Know When Your Starter Is Ready to Bake
Timing is everything when it comes to baking with sourdough starter. You want to use it at its peak activity for the best rise and flavor. Here’s how to tell if your starter is ready:
Signs Your Starter Is Ready to Bake
It Doubles in Size: After feeding, your starter should double (or even triple) within 4–6 hours.
Bubbly and Active: Look for plenty of bubbles throughout the mixture, with some reaching the surface.
Tangy, Yeasty Smell: It should smell pleasantly tangy and yeasty, not overly sour or vinegary.
Passes the Float Test: Drop a small spoonful of starter into a cup of water. If it floats, it’s ready to bake. If it sinks, it needs more feeding or time to become active.
Common Myths About Starters
There’s a lot of sourdough lore out there, but not everything you hear is true. Let’s bust a few myths:
Myth 1: Older Starters Are Always Better
Truth: While the idea of baking with a 100-year-old starter is romantic, age doesn’t necessarily mean better flavor or performance. A few months of proper care is all your starter needs to be just as flavorful and reliable as an ancient one.
Myth 2: You Need a Perfect Feeding Schedule
Truth: Life happens! While regular feedings keep your starter active, you can adjust your routine to fit your schedule. Refrigeration, smaller portions, or even freezing are all great options for flexibility.
Myth 3: Sourdough Starter is Hard to Maintain
Truth: Once you understand your starter’s quirks, caring for it becomes second nature. With minimal effort, you can keep a happy starter for years.
Myth 4: Starters Are Too Fragile
Truth: Starters are surprisingly resilient. Even if you forget to feed it or leave it in the fridge for weeks, most starters can be revived with a little TLC and a few good feeds.
Ready to Dive Deeper into the World of Sourdough?
Now that you’ve got the basics of starter care down, it’s time to put your bubbly new friend to good use! Whether you’re craving a crusty loaf of sourdough bread, experimenting with discard recipes, or considering gluten-free options, I’ve got you covered.
Check out my Ultimate Sourdough Roundup for:
Step-by-step recipes for beginner-friendly loaves.
Creative ways to use sourdough discard (think pancakes, crackers, and more!).
A dedicated section for gluten-free sourdough tips and recipes.
Recommended tools and flours to make your sourdough journey even easier.
Your sourdough adventure is just getting started, and this roundup is your all-in-one guide to baking success.
