2 Ways to Store Sourdough Starter

Learn how to store your sourdough starter the right way to keep it fresh and active, whether you’re keeping it on the counter or in the fridge.

You embarked on the journey of baking sourdough bread, and now you’re wondering: how to store my sourdough starter? There are different ways to store your sourdough starter. Which one you pick depends on whether you are actively baking with it, or allowing it to rest. =

1. Active baking

If you’re using your starter daily, the best way to store it is in a jar on your kitchen counter. Cover the jar tightly with a kitchen towel or a loose-fitting lid, and make sure it’s placed out of direct sunlight. If you’re keeping the starter on the counter, it needs to be fed every 12 hours to stay active and ready for use.

2. Fridge

If you’re not using your starter daily, the best place to store it is in the fridge. Simply feed it as usual, secure the lid, and place it in the fridge. Your starter will “go to sleep.” Feed it once a week while it’s in the fridge. When you’re ready to bake, take it out, and feed it no less than 10-12 hours before baking. If you’re not baking, just feed it once a week and return it to the fridge

Method 1: Storing Sourdough Starter at Room Temperature

Items Needed:

A clean glass or plastic jar (about 1-2 quart size)
A kitchen towel or loose-fitting lid
A rubber band (optional)
Flour and water for feeding

Steps:

Choose a Jar: Select a clean glass or plastic jar large enough to allow your starter to grow. A 1-2 quart jar is typically ideal, giving the starter space to expand as it ferments.
Feed Your Starter: Before storing it, feed your starter with equal parts flour and water (typically 1/2 cup flour and 1/4 cup water, but the ratio can vary). Stir it well until smooth.
Cover the Jar: Cover the jar with a kitchen towel or a loose-fitting lid. The towel will allow airflow, helping the wild yeast to thrive, while the lid will keep dust out. A loose lid or plastic wrap is acceptable, but it’s important to avoid a tight seal that traps gas.
Place the Jar on the Counter: Set the jar in a spot on your kitchen counter that’s not in direct sunlight. A room temperature range of about 70°F (21°C) is perfect for your starter’s activity.
Feed Every 12 Hours: Every 12 hours, discard half of the starter (about 1/2 cup), and feed it again with equal parts water and flour. This keeps the starter fresh, active, and ready for baking.
Use When Needed: When you’re ready to bake, simply scoop out the required amount of starter and feed the remaining starter. Be sure to leave it out for at least 12 hours before baking to ensure it’s at its peak.

sourdough starter bubbling - how to revive sourdough starter from fridge

Method 2: Storing Sourdough Starter in the Fridge

Items Needed:

A clean glass or plastic jar with a lid
A rubber band (optional)
Flour and water for feeding
A fridge

Steps:

Choose a Jar: Like with room temperature storage, use a clean jar large enough to accommodate your starter. A jar with a lid works best for refrigeration to prevent any contamination.
Feed Your Starter: Before storing your starter in the fridge, feed it with equal parts flour and water. Stir it well to combine and let it sit at room temperature for about an hour or two after feeding to get it active.
Cover the Jar: Once the starter has been fed and is active, place the lid on the jar. It doesn’t need to be tight; a loose-fitting lid or a lid with a small gap will allow some gas to escape while keeping the starter protected. If you don’t have a lid, you can also cover the jar with plastic wrap or a kitchen towel.
Store in the Fridge: Put the jar in your refrigerator. The cold temperature slows down the fermentation, and your starter will “go to sleep.”
Feed Once a Week: When storing in the fridge, your starter only needs to be fed once a week. To do this, remove it from the fridge, discard half of the starter, feed it with flour and water (usually about 1/2 cup flour and 1/4 cup water), stir well, and let it sit at room temperature for about an hour before returning it to the fridge.
Reactivate Before Baking: When you’re ready to bake, take the starter out of the fridge. Allow it to sit at room temperature for several hours (at least 4-6) before feeding it. Feed it again 10-12 hours before using it in your recipe to ensure it’s active and ready.

sourdough starter bubbling up over the top

Tips for Method 1

If you’re keeping your active sourdough starter at room temperature, here are a few things that’ll really help it stay happy and healthy:

1. find the right spot

put your starter somewhere warm, but not too hot. it should be around 70°F or so, a good idea is to place it in a warm spot like near the oven light, but avoid direct heat. temperatures that fluctuate too much could mess with the yeast activity and affect your starter’s growth.

2. use a wide jar

a mason jar or glass jar with a wide mouth works best. it gives your starter space to grow and breathe. using a jar that’s too small will limit the starter rise, making it harder for your starter to ferment properly.

3. don’t overcrowd the jar

make sure you leave room for the starter to grow. if you fill the jar too full, it won’t have enough space to rise, and the fermentation process could be disrupted. a couple of days of rising will help you see if it’s ready.

4. cover it loosely

make sure your jar isn’t sealed tightly. cover it with a thin layer of cloth, a loose lid, or even a kitchen towel. you want it to breathe, but still keep dust and debris out. a tight lid will trap the carbon dioxide, which can throw off the balance.

5. mark the level

put a rubber band around the jar or make a small mark to track the rise. this will help you see if your starter is really bubbling up. if you notice that it’s not rising as much, you might need to give it a little extra love and try feeding it more frequently.

6. feed it at the same time every day

set a routine for feeding your starter at the same time each day. that way, you’ll get best results because it will stay consistent. try not to go longer than 12 hours between feedings so it’s always ready when you need it.

7. don’t skip the discard

before you feed, discard half of your starter to keep the amount manageable. this helps keep the mixture balanced, as too much starter can affect the yeast activity and the texture of your bread. plus, it makes space for fresh flour.

8. stick to the right feeding ratio

feed your starter with equal parts of flour and water by weight. a cup of flour to a cup of water (or the equivalent in grams) is a good guideline. this keeps the starter strong, but not too watery or too thick.

9. use filtered water

tap water often contains chlorine, which can slow down or mess with the development of your starter. try using lukewarm water and filter it if possible. this will give your starter the best shot at becoming a strong starter.

10. don’t overfeed it

once your starter is bubbling and rising, give it time to develop. feeding it too often can make it less effective. if it’s doing well, you can stretch the feedings a little longer, but keep an eye on it. give it a couple of times to show some growth before feeding it again.

11. watch for bubbles

look for bubbles in the starter within 2-3 hours after feeding. active starter will have visible air bubbles that indicate fermentation is happening. if it’s not bubbly after several hours, it’s a good sign that your starter needs more time or more feedings.

12. test it with the float test

if you’re unsure whether your starter’s ready, do the float test. take a spoonful of your starter and drop it into a glass of water. if it floats, that means it’s light and airy, and it’s ready to bake. if it sinks, it could need a few more feedings.

13. try whole grain flour

if your starter seems sluggish or isn’t rising well, try using a little whole wheat flour or rye flour for a feeding. these flours have more nutrients, which can give your starter the extra boost it needs to become more active.

14. don’t panic over smells

your starter will smell a little tangy, and that’s totally normal. as long as it doesn’t smell rotten, you’re good. a mature starter will have a slightly sour smell. if it’s super funky, though, it might need a fresh start.

15. stir it daily

even when you’re not feeding, give your starter a quick stir once a day. it helps mix the flour and water and encourages even fermentation. keeping it well-stirred helps avoid the starter sitting too long without being refreshed.

Tips for Method 2

Here are some specific tips for storing your sourdough starter in the fridge (the second method):

1. Feed before storing

Before you put your starter in the fridge, make sure to feed it as usual. this ensures it has enough fuel to last until its next feeding. after feeding, let it sit out for 2-3 hours at room temperature to get things moving before refrigerating.

2. Use an airtight container

Store your starter in a plastic container or airtight container to help maintain moisture and keep your starter from drying out. choose a container that’s large enough to allow for some rise, but not too big. a mason jar or any container with a secure lid works well.

3. Don’t seal it too tight

While you want the container to be airtight, make sure you don’t seal it too tight. if the starter builds up carbon dioxide and can’t escape, it can create pressure, which may lead to leaks or an overflow. just make sure the lid is snug, but not completely closed.

4. Feed once a week

when your starter is in the fridge, you don’t need to feed it as often. feed it once a week. to do this, take it out, let it warm up to room temperature for about 2-3 hours, discard half, and then feed it with fresh flour and water. after feeding, let it sit out for a bit before putting it back in the fridge.

5. Don’t forget about it

even though you’re feeding it less often, you still want to check on your starter weekly. if you notice that it’s not rising properly, you may need to feed it more frequently for a little while or give it a bit of extra love.

6. Keep it away from strong odors

your starter is a living thing and can absorb odors from other foods in the fridge. store it away from things like garlic, onions, or strong-smelling cheeses. it’ll help keep your starter from picking up unwanted flavors.

7. Know when it’s ready

before you use your refrigerated starter, it’s a good idea to take it out and let it come to room temperature for at least an hour, then give it a feeding to get it active again. this ensures the yeast activity is strong, so your new starter will rise properly.

8. Keep it at the back of the fridge

place your starter at the back of the fridge where the temperature is more stable. if you place it near the door, it may get exposed to temperature fluctuations every time you open the fridge. a stable, cool environment is best for your starter to stay dormant.

9. Don’t stress about separation

sometimes your starter may separate in the fridge, with a layer of liquid forming on top. this is normal. the liquid is called hooch, and it’s a sign that the starter is hungry. just pour it off or stir it back into the mixture before feeding.

10. Keep a backup

if you’re planning to leave your starter in the fridge for a longer period of time, it’s not a bad idea to keep a backup. you can freeze a portion or save a little bit of it to ensure you don’t lose your starter if something goes wrong. it’ll give you peace of mind for later use.

FAQ

Yes, you can store your sourdough starter in the fridge for a long period of time, but it’s important to continue with regular feedings. The cold temperature slows down the yeast activity, but it doesn’t stop it completely. Be sure to feed it once a week to keep it healthy. If you’re looking for long term storage, freezing a portion of your starter is a good way to ensure you can always bring it back to life later.

When stored on the counter, your starter needs frequent feeding every 12 hours to stay active and healthy. This ensures your first sourdough starter stays strong and ready for baking. If you notice that your starter is rising too slowly or looks sluggish, it might need a little extra love—or possibly a bit more flour or water to get it back to its best.

It’s totally normal for your starter to separate in the fridge, with a layer of liquid forming on top. This liquid, called hooch, is just a sign that your starter is hungry and needs to be fed. Simply pour off the hooch or stir it back into the mixture before feeding. This won’t affect your starter’s ability to rise and produce delicious sourdough bread when it’s time to bake.

It’s not a good idea to use your starter right away after taking it out of the fridge. Allow it to come to room temperature for at least an hour and give it a feeding to reactivate the yeast activity. This will ensure it’s strong and ready to give you a great loaf of bread. Remember to give it a step-by-step guide of a proper feeding to make sure it has enough fuel for the job.

While it’s tempting to store your starter without a lid, it’s best to use a container with a tight lid or airtight lid to help maintain moisture and prevent contamination. A clean container is essential for keeping your starter safe, especially when using it over time. If you’re worried about too much pressure from carbon dioxide buildup, just ensure the lid is snug but not sealed too tightly—this will prevent leaks or spills from pressure buildup.