Learn how to feed, maintain, store and save a backup of your sourdough starter with this comprehensive guide. We answer ALL of your questions and offer easy options for feeding and maintaining your sourdough starter.
Learn what kind of flour and water to use, as well as how to dry and freeze a sourdough starter backup for later!
Congratulations! You've graduated from How to make a Sourdough Starter 101 and your hard work has paid off!
You now are the proud owner of a strong sourdough starter, also known as the "Mother". If you keep her fed and happy, she will give birth to many wonderful loaves of sourdough bread for years to come!
There are MANY ways to feed and maintain a sourdough starter, and with so many tutorials online, I'm sure you are probably confused.
So get out your pen and paper, and let's see what will work best for you!
Jump to:
What ratio should I feed my sourdough starter?
In this section you will learn how to use the correct ratios of starter, flour and water when feeding your starter. You will also find out how to schedule your feedings so that you are able to mix your dough at the optimal time after it has doubled.
The ratio you will feed your sourdough starter will depend on your baking schedule and the temperature of your kitchen. Each of these variables will change throughout the year, so it's important to understand how to adjust your feedings to get the best results.
You will often see recipes that call for equal parts of starter, flour and water. This is also known as a 1:1:1 ratio. This is a great way to go if you need your starter ready within a few hours.
I often get asked why I don't use the 1:1:1 ratio. The short answer is that the starter will rise too quickly which doesn't fit my typical baking schedule. With that being said, I do use it when I'm in a pinch for time.
When you mix equal parts of starter, flour and water, the yeast will "eat" through the flour more quickly. This is because you have more yeast to "feed" with the same amount of flour.
Think of it as trying to feed a group of 25 people and a group of 100 people with the same amount of food. The group of 100 people would run out of food much faster because there is 4 times as many people to feed.
Your starter is the same way!
I like the 1:4:4 ratio because the smaller amount of starter or "seed", allows for a longer rise, doubling anywhere from 10 to 12 hours after a feeding.
This makes it convenient for me, and those with a typical 8-hour workday, to feed the starter in the morning and mix the dough in the evening for an overnight ferment (rise).
However, just because the 1:1:1 ratio doesn't work for me, doesn't mean it won't work for you. If you want your starter to be ready in 4-6 hours, give these ratios a try.
I like to use the following amounts to make 225g of active starter in 10 -12 hours at room temperature 68°F (20°C):
- 25 grams starter
- 100 grams flour
- 100 grams water
WHAT'S THE BEST RATIO FOR YOU TO USE?
That is a question that only you can answer. You will need to experiment to figure out what will work best for you.
Here's how you can find out!
On a day that you will be home, mix 3 different jars of starter, at the same time. (It will require 175g of starter.)
- To each of the 3 jars, add 100g of flour and 100g of water.
- For a 1:4:4 ratio, add 25g of starter to the first jar.
- For a 1:2:2 ratio, add 50g of starter to the second jar.
- For a 1:1:1 ratio, add 100g of starter to the third jar.
Place a rubber band to mark the level of starter in each jar and make sure to label them to know which is which.
On a piece of paper, write down the start time and temperature of your kitchen. When the starter has doubled in the jar, write down the end time. (Each jar should have a different end time.)
Remember that temperature influences the rate at which the starter grows. Cold temperatures slow the growth and warm temperatures speed the growth!
Now you will know the ratio of starter to flour and water that will work best for your baking schedule in the future! Remember to adjust for temperature during warm and cold months.
When you start to understand these principles, knowing when and what to feed your sourdough starter will become second nature.
How to maintain your sourdough starter (2 ways)
Now that you know what ratios to feed your starter, let's go over a couple of ways that you can keep your starter alive and healthy for years to come.
- The first is a way to feed and maintain your starter so that you have discard available to bake with. If you like to make sourdough discard recipes such as sourdough discard crackers or sourdough pizza crust, you'll want to make sure you always have sourdough discard on hand.
- The second is a way to maintain a small amount of sourdough starter with no discarding. You may want to use this method if you only intend to bake sourdough bread with your starter and you have no need for discard.
With each of these methods, you will always store your sourdough starter, loosely covered, in the fridge between bakes.
Read through both methods and choose the one that works best for you. You can always switch to a different method at anytime!
How to maintain a starter with discard
With this method, you will keep 2 containers of starter in your fridge. One is referred to as the "Mother" and the other as the "discard".
The cold temperature of your fridge will keep them "asleep" until you are ready to bake.
When feeding your starter, you will always transfer the portion that is discarded from the Mother to the discard container.
To provide clarity of this method, take a look at this sample feeding schedule for a sourdough recipe that will be mixed on a Saturday morning. (Please note that we are mixing the cold starter right out of the fridge, no need to let it come to room temperature first.)
Friday 7PM:
Remove both the Mother and the discard containers from the fridge.
- Transfer 25g of the Mother into a new clean jar and the remainder into the discard container. (This new jar is now the Mother)
- Cover and place the discard container back into the fridge.
- Feed the 25g of starter in the new jar, 100g flour and 100g of water. Loosely cover and let rise at room temperature, 68°F (20°C), overnight. (10-12 hours)
Saturday 7AM:
- Transfer 100g of the Mother into the dough recipe. There will be 125g left in the jar. (Because we fed the Mother to build the active starter for the recipe, there is no need to feed her again.)
- Place the Mother back in the fridge to go to "sleep". When you are ready to bake, repeat the process again.
If your starter is relatively new, it may need more than one feeding to build up enough strength for baking.
Store the discard container in the fridge at all times and keep adding to it every time you take from the Mother to build your starter. Just stir it right in!
What is sourdough discard?
Sourdough discard is the portion of the starter that is "discarded" when you feed your starter. It is essentially unfed starter and it can stay in the fridge for months without it going bad.
Discard can also be used to start a new "Mother" to give to a friend or used as a backup in the fridge for your starter!
Over time, kept cold in the fridge, the discarded starter becomes more flavorful because it starts to build up more acid. This adds a unique "sour flavor" to sourdough discard recipes.
In recipes such as sourdough biscuits and sourdough pancakes, the discarded starter isn't used as a leavening agent, but as a flavor enhancer!
How do I use sourdough discard?
When you want to make a recipe that calls for sourdough discard, take the discard container from the fridge and remove the amount needed for the recipe.
With most recipes, you can add it cold, without the need to bring the discard to room temperature.
How to maintain a starter with no discard
If you do not have any desire to make discard recipes and only want to maintain a small amount of starter, follow this method.
You will keep ONE jar of starter, the "Mother", loosely covered in your fridge at all times. 12 hours before you mix your dough, you will take a small amount from her and place it in a separate jar.
This small amount is referred to as the "seed". You will use the seed to build up enough starter to use in a recipe.
Take a look at this sample feeding schedule to create 100g of active starter with the ambient kitchen temperature around 68°F (20°C). (Please note that we are mixing the cold starter right out of the fridge, no need to let it come to room temperature first.)
Friday evening:
- 8PM - Remove 10g starter from the mother and add it, plus 45g water and 45g flour to a jar, cover loosely and let rise at room temperature until doubled, 10-12 hours. (Place the Mother back into the fridge.)
Saturday morning:
- 8AM - Mix your dough.
When the Mother starts to get low and there's only about 25g left in the jar, add 100g of water and 100g of flour. Stir, loosely cover and let her rise for a few hours before placing back in the fridge.
That's it.
If you use this method I highly recommend saving some starter as a backup just in case something happens to your starter!
Overtime, you will discover other ways that you might prefer to maintain your starter but I find it's best to adjust and adapt as your sourdough journey expands!
What kind of flour can I use for a sourdough starter?
Any wheat flour can be used to maintain your starter. The flour can be freshly milled at home or store-bought.
Two common and economical varieties are all-purpose flour and whole wheat flour. Spelt, rye and einkorn varieties are also good choices for maintaining your starter.
You can also mix flours in a sourdough starter. I prefer to feed my starter with a mixture of 75% all-purpose and 25% whole wheat flour.
Your sourdough starter can be used to make bread recipes that call for flour that is different than the one you maintain it with.
For example, if you use 100% all-purpose flour to maintain your starter and you want to try a recipe that calls for whole wheat flour and bread flour, your existing starter will work fine. There is no need to feed the starter with the same flour as the recipe calls for.
Don't have a kitchen scale to measure flour?
Use the scoop and level technique to measure your flour if you do not have a kitchen scale. To do this, use a spoon to fluff up the flour in the bag. Use a spoon to scoop the flour into a measuring cup until it is heaped on top. Take a butterknife and level off the top. This should give you the most accurate measurement for flour.
Because flour is measured by weight in these recipes, if the flour is scooped straight out of the bag with the measuring cup, there will be more flour than called for in the recipe.
Common measurements used for maintaining a sourdough starter.
- 50g starter = 3 tablespoons
- 50g whole wheat flour = 1/3 cup
- 50g all-purpose flour = 1/3 cup
- 100g all-purpose flour = 2/3 cup
- 100g water = 1/2 cup
Self-rising flour is not recommended because it contains ingredients other than wheat such as baking powder and salt.
Does the kind of water I use matter?
You can use just about any water that is available. I fill a large glass bottle with tap water and let it sit out, uncovered, to let any gases dissipate.
I have had zero issues with this method, however local water treatment and sanitation regulations are different in each area of the world. This may cause you to have a different experience with using tap water.
If you are worried about using your local tap water, I recommend using bottled or filtered water instead.
What is hooch?
The dark layer of liquid you see on top of your starter after it has been in the fridge for a while is called "hooch". It occurs when the flour is settling after a couple of days.
According to the Sourdough Librarian, the hooch offers a layer of protection for your starter, so this is actually a good thing!
This liquid can be poured off before feeding your starter or stirred back in. If you like a very sour flavor, keep the hooch!
Your sourdough starter can be kept dormant in the fridge for months, without being fed. Do not worry about feeding your starter while it's in the fridge. Just bring it out and feed when it's time to bake.
I've revived starter that sat in my fridge for 4 months with no issues!
How to save a sourdough starter backup
I recommend saving a "backup" starter, just in case you find yourself without any. Trust me, things can go wrong when you least expect it!.
You never know if you'll find a fruit fly floating on top, or heaven forbid you accidentally drop your jar!
Lucky for you saving a sourdough starter backup is easy.
How to dry sourdough starter
- Lay a piece of parchment paper or a silicone baking mat on a baking sheet. Instead of discarding your starter, spread a very thin layer on the paper. Allow the starter to dry COMPLETELY. This will take about 3-4 days.
- Break the dried starter into pieces and store in a cool, dry area, in an air-tight container, for up to 6 months. Dried starter can also be stored in the fridge or frozen for up to 1 year.
If you do not dry the starter completely, there is a high chance it will grow mold because of any moisture left in the flakes!
How to rehydrate dried sourdough starter
- Place 50 grams of dried starter in a jar and cover with 100 grams of water. Let sit for 30 minutes for the starter to absorb the water.
- Give it a stir and then add 50 grams of whole wheat flour + 50 grams of all-purpose flour and 50 grams of water. Add more water if it is too thick.
- Continue to give it daily feedings until it is active and bubbly.
How to freeze sourdough starter
Another way to save starter is by freezing it in its liquid form.
- Pour the starter into an ice cube tray and place in freezer until frozen. Transfer the cubes into a freezer-safe container and keep frozen for up to 1 year.
- To use, allow a cube to thaw in a jar. Once fully thawed, feed with 100g water and 100g flour to reactivate the starter. (A few feedings might be necessary)
I hope you found this information helpful in your new sourdough journey! Please leave any questions you have in the comment section and we will be happy to answer them. Happy Baking! 🙂
Marie says
Normally I feed my starter with 30g water & flour but wanted to increase the amount to share with a friend and try some of your other recipes
I tried the 1:4 ratio using 25g existing starter with 100g bread flour & water last night. The mixture was so thick, unlike the starter I used for the 25g ... but left it overnight anyway. This morning nothing was happening, so I decided to add more water to get a pancake consistency ... I hope this will be ok.
Thank you for your awesome website, I am new to sour dough baking but persistent to get positive results.
Thank you in advance for your feedback.
Nikki says
Hi Amy,
Thanks so much for these step-by-step tutorials for creating a sourdough starter! I made my first loaf last week using the beginner sourdough bread recipe and it turned out really well! I'm looking to make another loaf this week but I had a few questions about feeding the starter. I tested which ratio works best for my kitchen and the 1:2:2 ratio worked best. I'm going to feed with discard, and just wanted to make sure I was using the right amount of starter. In your sample feed schedule, you say to use 25g of starter but I'm assuming that's because you use the 1:4:4 ratio, correct? So I would actually use 50g of starter to feed it? Thank you for all your help!
Amy Duska says
Hi Nikki! Yes you are correct. Use 50g starter with 100g each of water/flour!:)
Elaine says
Hello, I have a few things to sort out. I live in Prescott, AZ and there is possibly a high altitude factor, but I am not focusing on that as my problem, yet!
1)Using the Beginner's Sourdough recipe (from Pinterest), I used all the starter, and built the levain, I had seven batches, instead if doing one batch at a time. Have you ever done this? Building the levain and using all the starter, meant everything was happening at once, I won't make that mistake again! Even worse, I had three starters building at once and I placed them in the fridge until I finished the same batch (I did three in case one of them failed, what a beginner move!)
2)Using your Beginner's Sourdough recipe (from Pinterest) I found while on step four(bulk fermentation) and after the four folds the directions say, "cover & let rise on the counter 4-5 hours or until the dough rises 1.5 times original size. Instead I let the rise time go to 8-9 hours instead of 4-5. My kitchen was very warm and the dough did rise and double; I think it may have "over proofed," since I had trouble with step five. The dough was shiny and even after turning and attempting to shape into a tight ball, the ball would spread. Do you think I over proofed the dough?
3) One of my batches of dough really over proofed, because it was like cake batter and would not even form a sloppy ball. Can I use this as discard and make rackers or pizza dough, pancakes, sourdough english muffins, I don't want to waste it?
I baked all the bread but because it over proofed, it didn't rise, and is dense. I have two more batches to practice on, I'm not giving up yet! Thanks for the feedback.
Amy Duska says
Hi Elaine! I would definitely recommend only making one or two batches at a time. Seven is a lot to try and work with! If you have a warm kitchen, it's best to keep an eye on the fermentation time. Depending on how warm it is, I would start checking around the 2 hour mark to make sure it does not over proof. If the dough is hard to shape, this is probably the problem (over proved). I would definitely try to use the dough to make pizza, not sure if you could make pancakes with that thick of a dough.
Eileen Hunter says
When freezing starter for emergency back up do you use discard or just fed starter? Should I feed and wait for it to double to freezer or fed and then freeze immediately or use discard? Thanks for your help. This was so informative. I especially like the slower 1.4.4 method instead of having to feed constantly which is like having a newborn.
Amy Duska says
Hi Eileen, either fed or discard will work. If the starter is fed and active when you freeze it, it will have more yeast in it, and therefore in theory will be stronger.
DyAnne Rotta says
I was wondering if I should stir my starter before discarding or using to bake or just pour off the top? Thank you for such excellent information.
Amy Duska says
The only time I stir my starter for a recipe is for discard recipes, such as crackers or pizza dough. 🙂
Lori says
Thank you for all your sourdough starter guidance and recipes! It's been a blessing during quarantine and I've finally been able to get a robust starter for the first time! I'm trying to get on a baking/feeding schedule and I'm confused when you say to transfer 100g of the mother (with discard method) into the dough but your Beginners Sourdough Bread recipe calls for 50g of starter. What am I missing here? Are you referring to a different bread recipe that calls for 100g?
Amy Duska says
Hi Lori, the amounts I use in this tutorial are for reference. So for example if you are making the Beginners Sourdough Bread recipe you will transfer 50g of the active starter to the dough and place the remaining starter in the fridge.
Cathy says
Hi Amy,
We use to live in the San Francisco area and made our own sourdough many a time. Since our move we have not found any sour dough bread as we remember the odor and taste, so I said no problem, I'll just make my own starter again. Wrong. Middle Tennessee is way different then the San Francisco area and northern parts of Calif. It is your site that has made it possible for me to get a good starter going, and we are enjoying the discard receipts. My starter should be ready for bread in just a day or two, and I know that I will enjoy this new adventure. Thank you for the videos for they explain the process very nicely.
Audrey Giam says
hey amy, i prefer to maintain the starter "Mother" with no discard. in order to maintain, do i need to feed at least once a week? or without feeding will maintain as well?
Amy Duska says
Hi Audrey, no need to take her out just to feed. As long as you bake every few months, she will be fine.
michele c says
I’ve had my discard Jar in the fridge for a few months and all of a sDuden it smells like paint thinner. Is that normal?
Amy Duska says
Yes, just take it out and feed it for a couple of days and the smell should go away!
LizBel says
What rario would you recommend feeding the discard? Mine smells a bit like wine 🙂
Amy Duska says
I prefer to feed the 1:4:4 ratio. After a couple of feedings, the smell should go away.
Michelle says
Thanks for all you are doing to be a helpful resource to me and many others (from their comments)! I was able to create my first starter in April and enjoyed making my first loaf about a month later. My started was a bit shy about floating so I had to encourage him/her a bit! Haven't chosen a name for him/her but working on it. Using the refrigerator maintaince route and excited about all of the plans you have for your new content this year. I hope your temporary digs are working out as you wait on your forever home to be built. I'm sure it will be everything you hope for! Your heart to help others learn & succeed is quite evident!
Amy Duska says
Thank you Michelle! 🙂
Leah says
Hello, your site is fantastic. Sorry if I am going over this but just want to be sure as I’m a novice at all this. I have a mother in the fridge and have been taking some out of her to make a bit for my recipe that I am using. When the mother gets low do I take the 25g from her and then add that to a new jar with the 100g water and flour and that will just be a continuous cycle so I always have some mature starter. When I do this I would leave out overnight before putting back in the fridge yes?? Thank you.
Amy Duska says
Hi Leah, that is correct. I would let her rise at room temperature for a few hours before placing in the fridge. This will give the yeast a chance to multiply before "going to sleep" in the fridge, which will strengthen your starter.
Jenni says
I have a successful starter that is about 6 weeks old. It's been in and out of the refrigerator. Yesterday, I moved 25g plus 100g of water and flour to a new air tight jar. Now re-reading your information, I see that you are suggesting that the jar be covered loosely. Should I switch it to a mason jar with a lid that is only put on loosely? The starter was crazy-full of bubbles this morning, but maybe that wasn't necessarily a good thing. Thank you so much for your help and this site.
Amy Duska says
Hi Jenni! Always leave the lid on loose so that the starter can breathe. Also, the gases might build up and cause the jar to build up a lot of pressure inside if your starter is very active.
Allie Nguyen says
Hi Amy,
I am relatively new to the sourdough world and I am currently following your plan of maintaining starter with discard. I was wondering how often I should feed my starter. I bake pretty often, but if I were to feed it everyday, would that mean that I would need to bake something everyday?
Amy Duska says
If you bake several times a week, it's probably best to feed your starter everyday. You do not have to maintain a large amount. On the days you are not baking, just add the discard to the discard container and keep in the fridge.
Judy Handler says
Hi Amy,
We are enjoying our bread! My starter took a good 14 days to develop and now I'm on a roll (so to speak). I did the ratio test of starter:flour:water and now I have alot of starter. Can I mix them together once they have risen and then been refrigerated?
Amy Duska says
Hi Judy! Yes you can. Use it to make discard recipes! 🙂
Debbie Tunnell says
Thank you for such a detailed description of sourdough starter development and maintenance. It finally makes sense! I have read and tried so many techniques during these quarantine baking days, some more successful than others. I wasted a lot of flour trying to maintain my starter and have it ready to use as needed. Was starting to feel like I had another child to raise. Now I think I actually understand the process. Great job! Love your website.
Amy Duska says
You are so welcome Debbie! Glad I could help 🙂
Kristina says
This post is so helpful. Thank you! This is the first explanation of starter ratios that has made sense to me. The way that you say it, it’s all so clear.
Erin says
Hi Amy, I am confused. I am still on Starter 101 15days in. Everyday things are only moving about 1/2 inch above rubberband. I think I need to add the 12hr extra feeding. About the DISCARD part in Starter 201. I want to save starter for your other recipes. Is the discard the stuff I throw away while I am feeding everyday, right now, or is it what is left over after my starter is ready for its first bake. Thank you,
Amy Duska says
Yes, save the starter that you discard in a separate container in the fridge. Just keep adding to it every time you discard. 🙂
Ernesto says
Thanks for this site. These pages are so informative and easy to follow. My question is about the backup. Should I spread it to dry and save from its peak or after its risen and fallen? Does it matter? Thanks in advance!
Amy Duska says
Hi Ernesto, you can save it at any point!
Ernesto says
What about switching from daily feeding to weekly... when I move my starter from my counter to the fridge should it be at its peak or can it go in the fridge whenever?And when I move to feed it weekly should I let it rise before returning to the fridge?
Amy Duska says
Hi Ernesto, put the starter in the fridge and just let it stay until the next time you want to bake. No need to take it out every week just to feed. When you feed it, let it rise for a few hours just to get the yeast multiplying before placing it in the fridge.
marcy says
Hi, love your site! I'm having some good luck as a beginner with your sourdough recipe, and now am ready to maintain in the fridge. I've been reading and researching all over online, and much of the information regarding maintaining seems to say to feed it once a week while in the fridge, but I see you are saying that it can go without feedings for weeks or months. What is the benefit or difference between feeding it weekly in the fridge and just leaving there for a while without feeding? thanks so much!!
Amy Duska says
Hi Marcy! I used to think I had to feed my starter from the fridge at least once per week in order to keep it healthy and active, but that is not true. A newer starter needs to be fed more often to get it strong, but after your starter is mature (about a month old) you can keep it in the fridge for months without feeding. If you don't bake very often, then this cuts down on waste and not to mention having to worry that your starter is ok.
Sylvie Lemay says
Just found your site & I love it. Thank you so much for sharing your great knowledge on sourdough. It's greatly appreciated. I've been making sourdough bread for several years & I still have have so much to learn. Your an excellent teacher.
CHEERS
Amy Duska says
Thanks for your kind words Sylvie 🙂