Starter Care

Your starter is a living culture of wild yeast and bacteria. With proper care, it can last indefinitely and help you make amazing bread, pancakes, muffins, and more.

What You’ll Need

  • Kitchen scale (that can measure in grams)
  • Unbleached all purpose flour
  • Filtered or dechlorinated water

What You’ve Received

  • Sourdough Starter
    • 100% hydration (equal flour + water)
    • Fed with organic all-purpose and rye flour
    • Active and ready to use or feed
  • Pint Mason Jar
    • Suitable to house your starter in it’s active and inactive phases

 

Storage Guidelines

• Short-Term (1–2 Days): Leave at room temp in a loose-lidded jar
• Long-Term: Store in fridge. Feed once per week.

 

Feeding Instructions

  1. Discard all but 25 g of starter
    • Discard can be used in “discard recipes” or thrown away (do not pour it down the drain)
  2.  Add 75 g flour + 75 g filtered water
    • Flour does not have to be organic, but should be unbleached.
      • You may use a blend of flours if you like. This starter has been fed with 2/3 organic unbleached all purpose flour and 1/3 dark rye flour.
  3. Stir well, cover loosely, and let sit at room temp.
  4. Starter is ready to be used when bubbly and doubled (usually within 6-10 hours).
    • This is referred to as the starters “peak.” For best results, use it just before it peaks (when it has reached its maximum rise, before it starts to fall).
    • While rising it will have a domed top. You will likely see bubbles forming throughout.
    • After peaking, it will flatten out and then begin to sink in. You’ll see streaks going down the side of the jar.

Tip: If keeping at room temp, feed every 12–24 hrs. If in fridge, feed once weekly.

 

Common Signs & Fixes

• Dark liquid on top? That’s “hooch”—a sign it’s hungry. Stir it in or pour it off.
• Smells sour? Totally normal—think yogurt or vinegar.
• No bubbles? It may need more warmth or a few feedings to perk up.