Hub 02 · Sourdough Starter
Feeding and storing a sourdough starter
Daily on the counter, weekly in the fridge. The fridge routine is what makes this survive February, and almost nobody tells beginners to switch.
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If you bake weekly or less, keep the starter in the fridge and feed it once a week. The daily counter routine everyone starts with is for building a starter, not for keeping one, and treating it as permanent is the main reason people stop.
The counter routine
Feed once every 24 hours, or twice in a warm kitchen. Discard down to about 50g and add 50g of flour and 50g of water. Use this while you are establishing a starter, and in the day or two before a bake.
It produces the most vigorous starter and the most discard. It also produces a daily obligation, which is the part that wears out.
The fridge routine
Feed the starter, let it sit at room temperature for an hour or two until it shows activity, then put it in the fridge. Feed it once a week on the same principle.
To bake from a fridge starter, take it out a day ahead and give it one or two counter feeds so it is peaking when you want to mix. That is the entire difference in the process.
Use a lid that does not seal, or a plastic storage lid left loose. A sealed jar of active starter builds pressure.
The troubleshooting chart
| Symptom | Likely cause | Fix |
|---|---|---|
| Dark liquid on top | Hungry — it has used up the flour | Stir it in or pour it off, then feed |
| Sharp, acetone-like smell | Hungry, or too warm | Feed more often, or move somewhere cooler |
| No rise at all | Too cold, or the feed ratio is too low | Move somewhere warmer; discard more before feeding |
| Rises then collapses quickly | Peaking earlier than you are checking | Mark the level and check sooner |
| Gray or dull color | Normal for a fridge starter | Nothing — feed and let it warm up |
| Fuzzy growth: pink, orange, green | Mold | Discard the whole jar and start again |
| Very thin and runny | Too much water, or over-fermented | Feed with a little more flour than water |
Going away
A fed starter survives two to three weeks in the fridge without attention. For longer, dry some: spread a thin layer on parchment, let it dry completely, break it up and store it in a sealed container. That dried starter rehydrates the same way a bought one does, which is a useful insurance policy and free.
What to do with the discard
Keep a second jar in the fridge and add discard to it through the week. It goes into pancakes, crackers and flatbreads without any of the rise the main starter provides. Throwing it away is also fine — it costs a spoonful of flour.
Frequently asked
Questions
+How often should I feed a sourdough starter?
Once a day on the counter, or once a week in the fridge. If you bake weekly or less, the fridge routine is the correct one and the daily counter feed is unnecessary work.
+Can I keep a sourdough starter in the fridge?
Yes, and you should if you bake weekly or less. Feed it, let it show activity at room temperature for an hour or two, then refrigerate. Feed once a week, and give it a counter feed the day before you bake.
+What is the liquid on top of my sourdough starter?
It appears when the starter has used up the available flour. Stir it in for a slightly tangier result, or pour it off, then feed. It is a hunger signal, not spoilage.
+How long can a starter go without feeding?
A fed starter keeps in the fridge for two to three weeks without attention. For longer absences, dry a thin layer on parchment and store it — it rehydrates like a bought dried culture.
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