Sourdough starter: how to store and feed it properly

A sourdough starter is the heart of all sourdough bread, a living culture of wild yeasts and lactic acid bacteria that raises the loaf and gives it that tangy flavour. The good news is that a starter is almost impossible to kill off. Here you will learn where to store it, how often to feed it, and how to look after it while you are away.

What is a sourdough starter, and why does it need looking after?

A starter is flour and water left to stand until wild yeasts and lactic acid bacteria from the surroundings have settled in. When you 'feed' them with fresh flour and water, they produce carbon dioxide that raises the bread, and acids that give flavour.

Looking after it is about keeping the culture in balance: feed it too rarely and the starter turns sluggish; feed it regularly and you keep it bubbling and ready to bake.

Room temperature or fridge?

How often do you need to feed the starter?

At room temperature the culture needs feeding every day, often twice in warm weather. In the fridge, every seventh to tenth day is enough, and a healthy starter will often cope with several weeks. It just turns a little sour and needs a couple of refreshers before it is back at its best.

You need not fear a forgotten feed or two. A starter is robust and usually wakes back to life.

How to feed the starter

1. 1
   Pour out most of it

   Keep a tablespoon or two, and use the rest for pancakes or crispbread, or throw it away. That way you avoid using huge amounts of flour.

2. 2
   Add flour and water

   A common mix is equal parts starter, flour and water by weight, for example 20 g starter, 40 g flour, 40 g water. Stir into a smooth batter.

3. 3
   Mark the level

   Put an elastic band around the jar at the surface, so you can clearly see when the starter has risen and doubled.

4. 4
   Let it work

   At room temperature the starter peaks after 4-8 hours, full of bubbles. If it is going in the fridge, put it in the cold right after feeding.

Holidays and long breaks

If you are going to be away for a long time, you have two options that also work as a backup:

Drying: Spread a thin layer of fresh starter over baking paper, let it dry, and crush it into flakes. Kept dry and dark, the flakes last for years; you wake them by soaking and feeding over a few days.

Freezing: Freeze a portion of freshly fed starter, and give it a couple of feeds after thawing before you bake.

Healthy or ailing starter?

Common mistakes

From starter to fresh bread

Once the bread is baked, what remains is keeping it fresh. A sourdough loaf deserves the right storage, so see our guide to sourdough storage, and if you need inspiration for the baking, we have a recipe for a rustic sourdough boule.

On the worktop a breathable bag is easiest. The Vokshus bread bag is sewn from cotton and linen with natural beeswax, closes with a clip and keeps bread fresh for 7-10 days, versus 2-3 days in a plastic bag. It costs from 299 kr and can be reused for 12 months or more.

Frequently asked questions