Sourdough Starter Maintenance Guide

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A healthy starter is the foundation of good sourdough. Here’s how to keep yours active, spot trouble early, and fix the most common problems.

Jump to:

• Daily Feeding Schedule
• Signs Your Starter Is Healthy
• Common Problems & Fixes

Daily Feeding Schedule

• Room temperature (68-72°F): feed once every 24 hours at a 1:1:1 ratio (starter:flour:water by weight).
• Warmer kitchens (75°F+): feed every 12 hours, or refrigerate between bakes.
• Storing long-term: feed once a week and keep refrigerated; bring to room temperature and feed twice before baking.
• Always discard down to about 30-50g before each feeding to keep the culture manageable.

Signs Your Starter Is Healthy

• Doubles (or more) in size within 4-8 hours of feeding.
• Domed or bubbly surface with visible air pockets throughout.
• Pleasant tangy, slightly yeasty smell — not harsh or unpleasant.
• Passes the float test: a spoonful dropped in water floats when ready to use.

Common Problems & Fixes

• Not rising: feed more frequently and keep it somewhere warmer, like on top of the fridge or in the oven with the light on.
• Liquid (hooch) on top: it’s hungry — pour off the liquid and feed right away.
• Strong alcohol or acetone smell: also a sign of hunger; increase feeding frequency.
• Pink or orange streaks/spots: discard the starter and begin a fresh one — this indicates harmful bacteria.
• Sluggish after refrigeration: give it 2-3 feedings at room temperature to wake back up before baking.

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