MAINTAINING YOUR STARTER
USING YOUR STARTER
To grow your starter for baking, feed it following the ratios provided. It's best to bake with it about four hours after the final feeding. Keep at least 1/4 cup of starter reserved for future use.
ON YOUR COUNTER
(FREQUENT BAKERS)
Feed your starter every 24 hours using 1 part starter, 1 part water, and 1 parts flour.
We recommend using 2 ounces of starter, 2 ounces of water and 2 ounces of flour. This will help manage the starter & prevent it from getting too large.
IN YOUR FRIDGE
(WEEKLY/MONTHLY BAKERS)
In cooler temperatures, your starter goes into a dormant state, so you won't need to feed it as often. Aim to feed it every 5 to 7 days, just as you would if it were left out on the counter, using the same feeding ratio: 1 part starter, 1 part water, and 1 parts flour. We recommend using 2 ounce of starter, 2 ounce of water & 2 ounce of flour.
Organic Sourdough Instruction
Organic Sourdough Starter Instructions
Download the full PDF guide for making and maintaining your organic sourdough starter.
Download PDFRegular Sourdough Instructions
Sourdough Starter Instructions
Download the full PDF guide for making and maintaining your sourdough starter.
Download PDFOrganic Rye Instructions
Organic Rye Starter Instructions
Download the full PDF guide for making and maintaining your organic rye starter.
Download PDFRye Instructions
Rye Starter Instructions
Download the full PDF guide for making and maintaining your rye starter.
Download PDFWhole Wheat Instructions
Whole Wheat Starter Instructions
Download the full PDF guide for making and maintaining your whole wheat sourdough starter.
Download PDFOrganic Whole Wheat Instructions
Organic Whole Wheat Starter Instructions
Download the full PDF guide for making and maintaining your organic whole wheat sourdough starter.
Download PDFFAQ's
How often should I feed my sourdough starter?
If it's left on the counter, you'll need to feed it 1-2 times a day, morning and evening. In cooler months, once a day might be enough. During the summer, feeding it twice daily - morning and night - is recommended.
What if I can't feed my starter every day? How do I keep it from spoiling?
Simply feed your starter and store it in the fridge, using a glass bowl or jar with a lid. This will slow down its activity, letting you take a break from daily feedings.
How can I use my sourdough starter and still have some left for later?
Consider the amount of starter the recipe requires and compare it to what you have. For example, if you have one cup of starter but only need half a cup, it's a good idea to feed your starter first and let it sit for a few hours. Once it increases in volume, use what you need for the recipe, and you'll still have plenty left to keep for future use. This way, you won't run out of starter.
How often should I take my sourdough starter out of the fridge to feed it?
Feeding it once a week is ideal, but honestly, I've left it in the fridge for weeks or even months without any issues. Just watch for a light brown liquid called "hooch." If you see it, drain it off and feed your starter.
Can I use any type of flour?
Yes, of course. I personally use only organic flour, but you can use white, wheat, spelt or whatever you have available. Just make sure to check the recipe you're following.
What does it mean when a recipe asks for active starter?
This means your starter has been fed recently and has interacted with the flour and water, causing it to expand. To check if your starter is active, place a small amount in water. If it floats, your starter is ready to use
There's a crust on top of my sourdough starter, should I take it off?
Yes, you should remove the crust and then feed your starter. This usually indicates that your starter needs to be fed a bit earlier than expected