SOUTHWEST SELF-RELIANCE
Sourdough Starter
Common Starter Problems
When starter is discolored it has bad bacteria growth and should be discarded.
Storage Methods
On the counter
In the fridge
Dehydrated
Creating Your Starter
A starter is the mixture of wild yeast that ferments to create a natural leavening agent.
Day-by-day instructions
Day 1: Combine 1 cup (113 grams) of whole wheat or rye flour with ½ cup (113 grams) of water thoroughly in the non-reactive container. Leave the container out at room temperature (at least 70 degrees) for 24 hours. Cover the container with cheesecloth and a rubber band, or opt for a jar with a lid that is designed for air circulation without drying out the starter.
​
Days 2 and 3: Discard half the starter (about 113 grams or ½ cup of the mixture). You’ll be discarding quite a bit of starter over the next few days, which you can either reuse to make pancakes or compost. To the remaining starter, add 1 cup (113 grams) all-purpose flour and ½ cup (113 grams) water. Combine and let sit at room temperature for 24 hours.
​
Day 4: You should notice some bubbles and will want to start feeding your starter every 12 hours now. Continue feeding by weighing out 113 grams starter, discarding the remainder, and feeding with 113 grams all-purpose flour and 113 grams water. Mix, cover, and let rest for 12 hours before repeating again.
​
Day 5: Repeat the same 1:1:1 ratio of starter, flour and water feeding every 12 hours. By the end of Day 5, you may have an active sourdough starter. A sourdough starter is ready to use when you see lots of bubbles on the surface and the mixture has doubled in volume. An active sourdough starter will also smell a little bit fruity or tangy.
If your starter hasn’t doubled in volume and is not bubbly, repeat the process of discarding and feeding every 12 hours until it does. The process often takes up to a week, so continue feeding for a few extra days if it hasn’t doubled yet — patience is key here.
​
Feeding your sourdough starter
To maintain your sourdough starter, you should feed it at least once a week (even if you’re not using it to bake). Before you bake with it, you must revive your starter first. Sourdough starter cannot be used straight from the fridge. The night before you plan on baking a loaf of sourdough bread, remove the starter from the fridge and feed it with fresh flour and water, then leave it out (covered) at room temperature.
​
Either way, the feeding process is the same: weigh out 113 grams or ½ cup of starter and discard the rest. To the remaining mixture, add 1 cup (113 grams) all purpose flour and ½ cup (113 grams water). Mix and let rest, covered, until the mixture has doubled. Depending on the warmth of your house and how active your starter is, this could take as little as an hour or two, or up to 12 hours. If your house is a little chilly, you can speed up the process by keeping your starter in the oven with the light on. Be sure to leave a note to let people know not to turn the oven on and ruin your starter by baking it.
​​​
Common Problems
​Starter and Fermentation Issues
-
Weak starter: If your starter isn't rising and falling consistently, it may be sluggish. Try feeding it more frequently, moving it to a warmer spot, or changing the flour you use.
-
Over/under-fermentation: This can lead to gummy, dense bread or poor oven spring. Under-fermentation is often caused by a young starter or short fermentation time, while over-fermentation can weaken the gluten structure and make the dough acidic.
-
Solution: Use a starter at its peak, which is typically after it has risen and is starting to fall. Monitor bulk fermentation and proofing times closely. A starter that is too acidic can be corrected by feeding it more regularly.
​​
Dough and Mixing Issues
-
Incorrect hydration: Too much water can lead to a soup-like, difficult-to-handle dough, while not enough water can result in a dense final product.
-
Poor mixing: Inadequate mixing can lead to an uneven distribution of air pockets in the final loaf.
-
Solution: Use unchlorinated water and adjust the hydration level based on the type of flour you're using; for example, start with a lower hydration for all-purpose flour and gradually increase it. Mix the dough thoroughly to ensure all ingredients are well-incorporated.
Shaping and baking issues
-
Improper shaping: Poorly shaped dough can result in a loaf that doesn't have good structure and oven spring.
-
Under-proofing: Baking before the dough has proofed long enough can also result in poor oven spring and a dense crumb.
-
Solution: Learn and practice proper shaping techniques to build tension in the dough and create an even structure. Allow the dough to proof sufficiently before baking to ensure it has enough gas to expand.
Storage Methods
How you store your starter depends on how often you bake.
-
If you are going to bake multiple times a week, keep your starter at room temperature on the counter and feed it daily.
-
If you bake less often such as once per week, store your starter in the refrigerator. This will slow its activity. It will also not need to be feed as frequently.
-
For long-term storage, you can dehydrate and crumble the starter into flour.
-
For a backup: dehydrate some sourdough starter and store it for up to a year.
​
How to store sourdough starter on the counter
Keeping your starter on the counter is best if you bake every day or several times a week. Feed it regularly to keep it active and ready for use. Read my ultimate guide on how to feed sourdough starter.
I hope feeding your starter daily doesn't sound overwhelming. It only takes about a few minutes to maintain.
​
If you feed your starter two times a day (morning and evening) and need to skip the night feeding, you can make a couple of adjustments for fermentation activity in the morning:
-
Use cooler water to slow fermentation.
-
Lower the hydration of your starter by using 30% less water than usual, making it thicker.
-
Decrease the amount of starter carried over by 50%. For example, use 10 grams instead of 20 grams for feeding.
These small changes help maintain your starter without needing constant attention.
NOTE: Don't change the amount of flour used while making the above adjustments.
​
How to store your starter in the fridge
It is important to understand that refrigeration at 37.4-39°F (3-4°C) slows down the fermentation process of your starter. So, it may take some time for the starter to activate and be ready for use.
In terms of maintenance, keeping your starter in the fridge means less frequent feedings and, therefore, less flour consumption. This method is for you if you don't bake often or want to reduce your flour usage.
How often should you feed your starter? If you plan to keep your starter refrigerated, some bakers recommend feeding it every three days. However, you can stick with discarding and feeding it once a week to keep it active and healthy.
If you feed your starter at a 1:2:1 ratio (one part starter, two parts flour, and one part water), you can stretch the feeding interval to 2 weeks, but ideally avoid going more than 3 weeks without feeding.
This is the recommended maximum. Full disclosure: I left my starter on this feeding ratio for a month, and it survived!
Here is how to prepare your starter for refrigeration:
-
Feed your starter as usual (I use a 1:3:3, sometimes 1:4:4 ratio twice a day), cover it with a loose lid.
-
Let it sit at room temperature for about two hours to start fermenting.
-
Tighten the lid, label the container, and put it in the refrigerator; somewhere, it will go unnoticed (and no one will be tempted to throw it out).
When storing your starter in the fridge, leave room for expansion. The gases produced during fermentation can cause pressure buildup.
Remember to label your container with the date you placed it in the fridge so you know when to take it out for feeding.
How to crumble sourdough starter into the flour
Another long-term storage option is to mix your starter with flour until it forms small, dry pieces.
-
Combine one spoonful of the active starter with enough flour to form a crumbly mixture. Use a spatula to mix until slightly combined.
-
Use your hands to break the mixture into small pea-sized fragments.
-
Allow the mixture to air dry in the bowl for 1-2 hours before sealing it.
-
Store the dried crumbles in a jar, away from light and moisture.
This method ensures a long shelf life and is easy to revive when needed.
​
How to dry sourdough starter
Drying your sourdough starter is an excellent method for long-term storage. Here is how to do it:
-
Spread the starter into a thin layer on parchment paper when it is at its peak activity and let it dry completely.
-
Once dry, break it into small pieces.
-
Fold the parchment and crush the flakes into smaller pieces using a rolling pin.
-
Store the dried pieces in an airtight container in a cool, dark place away from direct sunlight.
​​
This method has allowed me to keep my starter dormant for months, with some lasting over two years without issues. It is also the primary method for preparing your starter for sale.
​
How to revive your starter
You can easily reactivate your starter when you are ready to bake again.
​
From the fridge: allow it to sit on the counter for a few hours to reach room temperature. Then, let it rise to finish its fermentation cycle and reach its peak. After that, maintain your regular feeding schedule.
-
The number of feedings depends on the duration of refrigeration. If it has been in the fridge for a week, let it rise to reach its peak, then use it to make the levain.
-
After 1-2 weeks in the fridge, let it rise to reach its peak and feed it at least 2, preferably 3, times before baking.
-
If stored for over two weeks but less than six months, multiple feedings are required to reactivate the starter. After six months, the old starter must be revived.
From flour crumbles: Add 50 g of fresh flour and filtered water to make a pancake-like batter consistency (don't discard anything). Stir it with a spatula and leave it in a warm spot for 12-24 hours.
From dried flakes: Mix the flakes with warm water and let them soak for 2-3 hours. Then, add flour to create a paste. Let it rest to revive the microbial activity. Once reactivated, begin the feeding process, adjusting the hydration level if necessary. Observe the starter's activity and continue the usual feeding schedule to restore optimal fermentation levels.
​
The great debate: Room temperature vs. refrigeration
If you have heard that keeping your sourdough starter at room temperature and feeding it once or twice daily makes it stronger, there is plenty of truth to that.
Professional bakeries typically maintain their starters at room temperature without refrigeration because it is ideal for keeping the starter active and ready to bake.
​
It is generally understood that prolonged refrigeration of your starter increases its acidity over time, much like cold-retarded dough in the fridge, because the starter becomes dormant and more acidic during this rest.
​
FAQ
Q: Can you place the sourdough starter in the fridge once fed?
You can refrigerate the sourdough starter after feeding, but it is recommended to allow the fermentation process to begin. Leave it on the counter for about 1-2 hours before placing it in the fridge.
​
Q: How much starter should you keep in the fridge?
Storing a small amount (between 10 and 50 grams) in the fridge is enough for most weekly bakes.
​
Q: How long can you leave the starter in the fridge?
For short breaks, such as up to two to three weeks, your starter will be fine without feeding. Some bakers have even stored theirs for several months and successfully brought them back to life.
​