How to Maintain a Sourdough Starter

Sourdough baking is a timeless tradition that’s making a modern comeback.
Maintaining a living culture of flour and water that captures wild yeast and lactic acid bacteria is quite the hobby that many are finding enjoyable.
Since 2020, I took my first attempts with sourdough and haven’t looked back. If sourdough is starting to pique your interest more these days as well, then this article is for you.
Let’s talk about how to maintain a sourdough starter effectively so that it remains healthy and vibrant for all your baking needs.
Understanding the Sourdough Starter
Before delving into maintenance techniques, it’s essential to understand what a sourdough starter is and its role in baking.
What is a Sourdough Starter?
A sourdough starter is a mixture of flour and water that has been fermented by naturally occurring wild yeast and bacteria. This blend creates a symbiotic environment where yeast ferments sugars in the flour, producing carbon dioxide and alcohol. Simultaneously, lactic acid bacteria contribute to the sour flavor that characterizes sourdough bread.
Why is a Healthy Starter Important?
A healthy sourdough starter:
- Leavens Bread: The carbon dioxide produced helps the dough rise.
- Enhances Flavor: The presence of bacteria adds depth and tanginess to the flavor profile.
- Improves Shelf Life: The acidity created during fermentation can inhibit spoilage organisms.
*Maintaining a lively starter is key to successful sourdough baking.
Initial Setup of Your Sourdough Starter
The full step-by-step instructions for making your sourdough starter can be found here.
How to Maintain a Sourdough Starter
With your sourdough starter established, it is critical to maintain it properly to keep it healthy and ready for baking.
Regular Feedings: The Foundation of Maintenance
Regular feedings are essential to provide nutrients to the yeast and bacteria in your starter.
- Frequency:
- If you bake often (at least once a week), keep your starter at room temperature and feed it daily.
- If you bake less frequently, store the starter in the refrigerator and feed it weekly.
- Feeding Ratio: A common feeding ratio is 1:1:1 (starter: flour: water). For example, if you have 100g of starter, you would feed it with 100g of flour and 100g of water.
Signs of a Healthy Starter

A well-maintained starter will show the following indicators:
- Bubbles: Active fermentation produces bubbles throughout the mixture.
- Doubling in Volume: Your starter should ideally double in size within 4 to 6 hours after feeding.
- A Tangy Aroma: A pleasant, sour smell indicates the presence of lactic acid bacteria. If you smell an off or rotten odor, discard the starter.
Troubleshooting Common Problems
Maintaining a sourdough starter can sometimes present challenges. Here are solutions for common issues:
- Starter is Too Sour: This can occur if it is left too long between feedings. To balance the acidity, make sure to feed it more often and increase hydration by adding slightly more water.
- Starter is Flat: If your starter does not rise after feeding, it could be a sign of inactivity. This may result from using old flour, improper storage, or insufficient feeding. Discard half the starter and feed it again to rejuvenate it.
- Mold: If you see mold on the surface, discard the starter immediately. Mold can have dangerous effects and compromise your starter.
Hydration Levels
Hydration levels significantly affect your starter’s behavior and baking results.
- High Hydration (1:1:1): This typical ratio is often used for a 100% hydration starter, meaning equal parts water and flour. It results in a slightly more liquid starter that fosters increased activity.
- Low Hydration (1:2:1): Reducing water in your feedings creates a thicker starter that may rise more slowly but can be beneficial for certain types of bread.
Storing Your Sourdough Starter
Depending on your baking frequency, you may need to store your starter appropriately.
- Room Temperature: If you bake often, store it at room temperature and feed it daily to keep it active.
- Refrigeration: If you bake infrequently, a refrigerated starter can be maintained. Before using it, feed it once or twice at room temperature to reactivate it.
Reviving a Dormant Starter
If you haven’t used your starter in a while and find it sluggish or inactive, reviving it may take some time:
- Remove the Old Starter: Start by discarding half of the starter so that only a manageable amount remains.
- Feed it More Frequently: Increase your feeding schedule by feeding it every 12 hours with the typical 1:1:1 ratio until it shows vigorous activity again.
- Check for Bubbles: Ensure that it begins to bubble and rise reliably before proceeding to bake with it.
Converting Starter for Use in Recipes
When using your sourdough starter in recipes, keep in mind that it is often necessary to calculate the amount of flour and water in the starter when adjusting your dough recipe:
- Consider the Weight: A typical recipe may call for a specific weight of starter.
- Adjust Ingredients: Calculate how much flour and water is contained in the starter. For example, if your recipe requires 200g of starter, which consists of 100g flour and 100g water, adjust the total flour and hydration in your bread recipe accordingly.
Baking with Your Sourdough Starter

Once your starter is healthy and active, the real fun begins! You can create an array of delicious baked goods, including:
- Sourdough Bread: The classic application of a sourdough starter.
- Pancakes: Use your starter to make fluffy sourdough pancakes.
- Pizza Crust: Sourdough pizza has a unique flavor that enhances toppings.
- Baked Goods: Muffins, bagels, and even cakes can benefit from a sourdough starter.
Success With Sourdough
Maintaining a sourdough starter can seem daunting at first, but with practice and proper care, it becomes a rewarding and enjoyable process. The key lies in regular feedings, vigilant observation, and adjustments based on your starter’s behavior.
Enjoy the art of sourdough and enjoy the satisfaction of creating your own delicious loaves and treats from scratch!
Happy baking!
Check out some delicious sourdough and real food recipes to get started!