How to Feed and Maintain a Sourdough Starter
A sourdough starter is a small living ecosystem—and maintaining one is simpler than it first appears. Once your culture is established, consistency matters more than complexity.
What a healthy starter looks like
A healthy starter rises predictably after feeding, shows bubbles throughout, and smells pleasantly tangy, fruity, yeasty, or yogurt-like. Near its peak, the top may look gently domed before beginning to flatten.
A simple feeding ratio
A practical maintenance feed is 50g starter, 50g water, and 50g flour. Mix thoroughly, mark the starting level, cover loosely, and observe. Feed every 12-24 hours at room temperature, adjusting for warmth and activity.
Room temperature or refrigerator?
Keep starter at room temperature if you bake frequently. If you bake occasionally, refrigerate it once established, refresh it about weekly, and give it one or two room-temperature feedings before baking.
The float test: useful, but not definitive
An active starter can sink because of hydration, flour type, or handling. Predictable rise and visible aeration are more reliable signs of readiness.
When to discard
Discard starter that develops fuzzy mold or pink, orange, or red discoloration. A gray liquid layer or sharp solvent smell usually signals hunger, but questionable starter should never be tasted.
Ready to start baking?
Begin with Baker’s Kitchen Organic San Francisco-Style Sourdough Starter Culture, or choose a complete starter jar kit with the tools you need to feed, track, and grow your starter with confidence.
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