Sourdough is nothing new. In fact, it’s become more popular in the last few years!
In a world full of recall after recall, toxic chemicals, preservatives and who knows what is being sprayed on our food, there is many seeking ways to simplify life and get back to the basics. Sourdough is amazing for the body due to the natural fermentation that occurs during the making process. It’s easier on the gut, better for digestion, and can be used to make much more than bread such as crackers, pancakes, muffins, pizza dough, and more.
When you buy a sourdough starter from me, you’ll receive either:
1. A dried starter (which you’ll rehydrate before it becomes active).
2. A fresh, active starter (already bubbly and ready to feed).
This guide walks you through both.
When you buy your fresh sourdough starter, or when you start your own sourdough starter journey, there are a few things you should do to help maintain your starter to keep it nice and strong.
You really only need about 30 grams of starter to maintain your starter. When you are ready to bake, it takes a bit of preparation and math. I love creating a levain which means I feed my starter the exact amount of what I need (plus a little extra for a safety net and to keep at least 30 grams of starter at all times) because this way creates less waste. So let’s get to it.
What you will need:
- Sourdough starter
- Unbleached flour (I like King Arthur Unbleached Bread Flour)
- Filtered Room Temperature Water
- digital scale
Part 1: Rehydrating a Dried Sourdough Starter
If you purchased a dried starter, you’ll receive about 10 grams of dehydrated flakes. Here’s how to bring it back to life:
Day 1 – Wake it up
- Add 10 grams of room-temperature filtered water to the 10 grams of dried starter.
- Stir frequently so the flakes absorb water.
- Cover loosely and let sit at room temperature.
Day 2 – First feeding
- Add 10 grams flour + 10 grams water
- Stir well, cover, and let sit.
Day 3 – Building strength
- Add 20 grams flour + 20 grams water
- Stir, cover and let rest
Day 4 – First signs of life
- You should see bubbling and rising.
- Discard everything except 10 grams starter.
- Feed with 10 grams flour + 10 grams water.
- Watch for the first true rise-and-fall cycle.
Day 5 – Regular feeding rhythm
- Discard about half the starter.
- Feed at a 1:2:2 ratio (for every 1 part starter, give 2 parts flour and 2 parts water).
- Example: Keep 20g starter, add 40g flour + 40g water.
Continue this feeding routine daily. In a week, your starter should reliably double after feeding, meaning it’s strong enough to bake with.
Part 2: Maintaining an Active Starter
If you’ve purchased a fresh starter (already alive and active), skip the rehydration steps. Here’s how to care for it:
Feeding Ratios are important to understand because this can determine how long it takes to rise as well as the acidity of the starter becomes.
Ratios are written as starter : flour : water.
1:1:1 Ratio – Example: 10g starter + 10g flour + 10g water = 30g starter.
1:2:2 Ratio – Example: 20g starter + 40g flour + 40g water = 100g starter.
1:10:10 Ratio – Example: 20g starter + 200g flour + 200g water = 420g starter.
The higher the flour and water amounts compared to the starter, the longer it takes to rise and fall.
How Much Starter Do You Really Need?
You only need about 30 grams of starter to keep your culture alive. When it’s time to bake, build the amount you need with a levain feed (feeding the exact amount needed for your recipe + a little extra to maintain your base starter). This keeps waste to a minimum.
For example, if I only keep 30 grams of starter at all times, but need 300 grams of starter for my bake day, I will take that 30 grams of starter, feed it 170 grams of flour and 170 grams of water. This will give me about 340 grams of starter once it has reached its peak. I’ll take 300 grams for my starter, and then jar 30 grams that I keep on the counter. The extra 10 grams gives a little bit of a buffer.
When to Feed
- Room temp storage: Feed once daily.
- Fridge storage: Feed once weekly. Take out a few days before baking to refresh it.
- If it smells like acetone or vinegar, it’s hungry and needs a feed.
Part 3: Baking with Your Starter
When to Bake
A healthy starter will double in size within 4–8 hours after feeding. The ideal time to bake is when your starter is at its peak or just before it starts falling. This is when the yeast is most active.
Test with the float test: Drop a spoonful in water—if it floats, it’s airy and ready. Your starter can be ready if it has doubled in size and is still rounded at the top.
FAQs
How do I know when to feed it? Feed your sourdough starter everyday or every other day. You will know you need to feed it if it starts to smell like acetone or vinegar.
Keep your starter small and feed regularly. If you store your starter in the fridge, take out your starter a few days before your planned bake day. This gives it time to “wake up”.
How much should I feed it: You want to feed your starter to the consistency of a THICK PANCAKE BATTER. I recommend a 1:1:1 or 1:2:2 or 1:10:10 ratio of starter:flour:water. If it’s too thin, add more flour. It’s better for it to be thicker than thinner. I make bigger batches and my feed measurements are 20g starter, 200g flour, 200g filtered water and have had great success with this measurement before a planned bake day.
What should I feed my sourdough starter with? I use UNBLEACHED King Arthur Bread Flour. But you can use any UNBLEACHED flour that you have. Filtered water is best and most recommended for the success of your sourdough starter.
If you feed your sourdough starter every day, you will want to discard half or the majority saving a small portion for your main starter. Without discarding, your starter doubles daily and quickly becomes unmanageable. Discarding keeps it small and strong. Save discard in a jar in the fridge to use in pancakes, crackers, or muffins or for an emergency should anything happen to your starter. (it’s also a great snack for chickens!)
I don’t make bread everyday, what should I do with my starter? Either feed it a little bit and only keep 30 grams of starter on hand or stick it in the fridge. When you are planning to make bread, bring it out a day or two before hand, let it come to room temperature and feed it.
It’s not rising, what can I do? There are a bunch of varying factors when you get a starter on why it isn’t rising. If you have a colder home, try putting it in a warmer environment. I often will leave my starter in the oven with the light on.
I’ve also had success feeding it twice a day as well. Give it a week or so of consistent feeds to allow it to adapt to the new environment and new flour. I would stick to 1:1:1 until you get consistent rise and fall and you won’t have much waste. You can also feed your starter twice a day to see if that will make a difference.
Is my bread fully proofed?: You can check if it’s fully proofed by taking your finger either wet or dipped in some flour. If it comes back up slowly it’s fully proofed. No bounce back, and stays down – may be over proofed. Immediately bounces back – Not proofed enough
How long does it take for my bread to be fully proofed?: This can vary depending on the temperature of your home. If it’s colder, it can take anywhere between 4-12 hours, but if it is warmer, then it can be fully proofed within 2-4 hours. My suggestions is to use the clock as a guide but to watch dough and read your dough.
My loaf didn’t turn out so good: That is OK! It can take a few tries of making bread before you have a successful loaf. The important thing to remember is that this is a journey and every loaf will be different. Learn from every loaf and make the changes necessary for the next time.
What’s that black liquid stuff on top of my starter?: This is hooch. It is simply just the water separation from the starter. It means it needs to be fed. Simply dump the hooch into the sink or stir it back in.
My Favorite Resources for Sourdough Recipes and Care: farmhouseonboone.com, therealsourdoughmom, eatbasilandbloom and southersourdoughco on TikTok.
Looking for materials to get started on your sourdough journey? Our Amazon store front has everything listed to help you get started on your sourdough journey. By using our links, you help support me and my business.
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