You have a sourdough starter. Now what? Well, because it’s a living organism, you have to maintain it! Here are some common questions about sourdough starter and a guide to educate you on how to keep your sourdough starter happy and healthy.
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Note: This post is assuming you already have an established starter. If you don’t have a sourdough starter, ask a friend for some of theirs or a local bakery. Most people are happy to share their sourdough starter! If you want to make your own starter, follow my simple step-by-step process here. (post soon to come- check back!).
How Often Do I Have To Feed My Sourdough Starter?
Feeding Your Sourdough Starter Daily
First things first, in order to maintain your sourdough starter you don’t have to feed your starter twice a day or even once a day. If you’re wanting to bake consistently every day, by all means keep your starter on the counter, by the stove, or on top of the fridge and feed it daily. Even twice a day if you’d like!
Your starter will be happy and bubbly and you”ll be swimming in sourdough discard. Now, sourdough discard can be a yummy and healthy addition to lots of everyday recipes like my Einkorn Sourdough Discard Muffins. I find, though, that if I’m not actively baking with it everyday, it turns into one more chore that I need to check off the list and it’s really just not necessary.
If you’re like me and like to simplify things, my advice to you would be to feed your starter after you use it and keep it in the fridge with the lid on tight. When, you’re ready to use it, pop that baby on out and use away. You may want to discard first and then feed it before you attempt anything with it first. That being said, I have been known to use it straight out of the fridge if it’s doubled in size from when I fed it and things turn out fine).
Feeding Your Sourdough Starter Weekly
If you do decide to keep your starter in the fridge, make sure you feed it once a week to keep it alive and healthy. However, if you forget about it, like in the summer when it’s hot and you don’t feel like running a 500 degree oven in your house, don’t worry! It’s harder than you think to kill a starter.
Even if it looks dead, go ahead and skim the “hooch” (the runny lactic acid that develops on top) and feed her again. Wait and see and you’ll most likely find that your starter will come back to life.
Note: If your starter starts developing a pink color around the edges, this is called Serratia Marcescens and is a bacteria that can cause illness. If you see this or any mold, it’s best to dispose and start anew.
How Much Do I Need To Feed My Sourdough Starter?
Feeding Based On Consistency
To maintain your sourdough starter, you’ll need to feed it. Now, this comes down to a matter of preference and some people get very scientific with it. Baking is a science, yet many people find that they don’t need to stick to a set amount of water and flour. They feed flour and water in an amount that creates a pancake like consistency. And, if that’s what you want to do, go right ahead!
I find, however, that I get the most consistent results in my baking when I feed with ratios. Are they always perfect ratios? No, but they work for me and my routine.
If you’d like to get scientific, read on. If not, skip to the next section.
Feeding Based On Ratios
Many bakers find they have success with feeding one of three different common ratios: 1:1:1, 1:2:2 or 1:3:3. This sounds confusing, but I promise its simple.
All you have to know in order to understand these ratios are: sourdough starter, flour, and water. These are what these numbers are referencing. So, if your ratio is 1:1:1, all that means is you’re using equal parts sourdough starter, flour and water. If you’re using a 1:2:2 ratio, you’re using one part starter, two parts flour and two parts water.
In other words, if I have 50 grams of starter in my jar, for an 1:1:1 ratio, I’ll add 50 grams of flour and 50 grams of water and mix together.
I, myself, switch between using a 1:2:2 ratio and a 1:3:3 ratio. But, I don’t always measure perfectly and that’s ok. For example, if I intend on adding 50 grams of flour, but accidentally go over to 65 grams, I don’t stress. I just simply add 65 grams of water, too!
Helpful hint: If you know the weight of your jar, you can just subtract that from the total weight when you place your starter on the scale. That way, you will know your first number in the ratio if you want to go that route.
Have I lost you yet? I promise, in the end, these things don’t matter too much when you’re trying to maintain your sourdough starter. If you are wanting to simply start baking a successful loaf of bread and don’t want to get into the nitty gritty, then don’t stress.
I will let you in on a little secret, though: the longer you bake sourdough, you may find you like to experiment and understanding feed ratios is a helpful tool.
Now, on to the next question.
What Kind Of Flour Should I Use To Feed My Sourdough Starter?
When it comes to choosing the type of flour to maintain your sourdough starter, it is important that you choose unbleached. This is because the chemicals used in bleaching flour can disrupt or slow down the fermentation process.
If you need another reason not to use bleached flour, check out this article explaining why (also pssst, it’s banned in Europe).
Many people, when they’re first starting out and making their own sourdough starter, find that rye gives their starter a boost. This is because of the unique enzymes and nutrient profile found within it. Whole wheat is an option, too!
However, to make things simple and because most people have it in their pantry, an all-purpose flour will work great. In fact, I find myself feeding my starter unbleached all-purpose a majority of the time and my starter always does great!
What About Water?
At the risk of making things sound complicated, your water matters, too. To maintain your sourdough starter, temperature and quality are two factors that can influence it for better or worse
Temperature-wise, you don’t want your water to be too cold because cold temperatures won’t activate your bacteria and yeast. On the other hand, if your water is too hot, it can kill the bacteria and yeast.
Really, what you want is something in between: a room temperature or even luke-warm water will do. I typically use water that has been sitting in my kettle for a while at room temperature.
As it pertains to quality, it’s best practice not to use tap water. This is another time where chemicals present can slow down or inhibit bacteria growth. Tap water can contain lead, arsenic, chlorine as well as many other contaminants. These contaminants may affect the growth and thus, quality, of your sourdough starter. Try to use filtered water if possible.
Where Should I Keep My Sourdough Starter?
Great question! This depends on how cold your house is. If it’s summer, go ahead and keep it wherever it won’t be disturbed. But, if it’s winter time or a little cooler in your house than is close to comfort, then try on top of your fridge. Often times, I keep my starter right next to the stove where it’ll stay warm.
Make sure if you are keeping it out on the counter that you are lightly covering your starter. You can do this with either an untightened lid propped open or cover it with something light and breathable. A coffee filter or cotton cloth will suffice. The reason for doing this is so that your starter is exposed to oxygen and thus, bacteria.
Some people swear by placing it into their oven while it’s not on, but I’ve heard too many stories of people forgetting it’s in there and then accidentally baking it. I’m not playing that game. Nope, for me I like my mind to be at ease with my sourdough starter nestled safely next to my stove, ready for me to use it.
What If I Kill My Sourdough Starter?
Like I mentioned earlier, chances are you haven’t killed your starter! It may look like it’s dead, but you may find after scraping off the top layer, you’re able to feed her again and she’ll come back to life. It may take a few days of reviving, but be patient. And yes, I’m calling it her. Some people name their starter!
However, if you did truly kill your starter, not to fear. You can make another one! Check out this article on how to make your own starter from scratch (post soon to come!).
When Can I Use My Sourdough Starter?
My advice, before you start using your sourdough starter, is to observe it for a few days. In order to maintain your sourdough starter successfully, you’ll need to feed it every day, whichever ratio you prefer, or no ratios at all.
Either way, observe how it rises and peaks throughout the day and then starts to fall. An easy way to do this is to place a rubber band around the perimeter of the starter after you feed it so that you can see where it started and how much it grows.
I typically like to see my starter double or 1.5x its starting point. As you observe, watch to see where it typically peaks and when it starts to fall. You’ll also notice the edges of your sourdough starter will be rounded and the center sort of domed.
If the center of your starter is caved in, this means that you missed the peak. Also, if your starter isn’t growing to where it doubles or around doubles, you may not be discarding enough before you feed or you may not be feeding it enough. You want your starter to be nice and bubbly and rounded at the edges to be ready to bake!
Do I Have To Discard My Sourdough Starter?
This is a yes and no answer. If you’re not actively using your starter, but it’s sitting on your counter on a day to day basis, you need to discard half or more of it and then feed it again, at least once a day, in order to keep the micro-organisms within your sourdough starter alive and happy.
However, if you use your starter every day, all you need to do is feed it the amount that you’ll use for your baking. For example, if I know I’m going to use 100 grams of starter for my sourdough bread recipe, then I will feed it 50 grams of flour and 50 grams of water.
Many people make the common mistake of not discarding enough because they think that their starter will die if there’s not enough in there. This is not true. In fact, your starter will thrive if you consistently maintain a smaller amount.
Typically, 30 grams is sufficient, but this may vary from person to person based on your baking habits. I do a lot of baking, so I keep more.
Lastly and as I’ve already mentioned previously, if you store your sourdough starter in the fridge and feed it once a week, you won’t have to worry about what to do with all that discard.
I will say, though, that sourdough discard is a staple in my home cooking: from pizza crusts, to crackers, to yummy additions in muffins and pancakes, even biscuits, I have no trouble using up my sourdough discard.
What Should My Sourdough Starter Smell Like?
If you’re maintaining a healthy and happy sourdough starter culture, it can give off anywhere from a tangy or sour smell to a sweet and a pleasant aroma. I find that the more often I feed my starter, the sweeter it smells and the sweeter my baked goods are.
However, your starter may also smell sour and that is totally normal, too. However, if your starter smells sour and acidic, try discarding half of it and feeding it.
Oftentimes, people mistake sourdough for being sour, but sourdough is actually just a method of leavening, not a taste. Although, your sourdough can definitely have a sour taste if that’s what you prefer!
If you like a more mild and sweet flavor, try feeding your starter more flour and water and more often.
What If I Have More Questions About Sourdough Starter?
Great! I love answering questions. Meet me in the comments down below! I am quick to answer so post away and check back. Or feel free to message me on social media!
Also, if you’re like me and enjoy learning about the science behind sourdough, check out this informational video.
More Resources
I love reading up on the science behind sourdough starter culture! If you like to as well, check out this scientific journal from the National Institutes of Health. In the meantime, happy baking!
Should I immediately put my mother starter back into the refrigerator after feeding?
Hi there Diane, if you don’t plan on using it after feeding it either that day or the next day, then yes it is a good plan to place it in the fridge after giving it a good feeding and plan on discarding it and feeding it once a week.