If you are new to sourdough, it can feel overwhelming at first. A healthy starter is the foundation of good baking. Once you understand the feeding rhythm and environmental needs, everything becomes predictable.
A strong starter depends on:
• Stable temperature
• Proper hydration
• Regular feeding
• Quality flour and filtered water
• A clean container with light ventilation
Small changes in temperature, flour quality, or feeding frequency can affect performance. Consistency solves most problems.
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FIRST FEEDING - FRESH STARTER (IN BAG)
Step 1 - Prepare the Container
Use a clean
wide mouth glass jar. Round jars are easier to clean than angular ones. Our
Mason type jars are perfect for the starter.
1. Place the empty jar on a scale.
2. Note the empty weight. Our jars are 270g w/o the lid (290g w/ the lid on).
3. Zero the scale.
Always remember the jar weight. You will need it for future feedings. You can mark the weight on the bottom of the jar with a sharpie.
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Step 2 - Transfer the Starter
Using a spoon or spatula, scrape all starter from the bag into the jar. You may cut a corner of the bag and squeeze it out.
You should recover approximately 40 to 60 g. Do not worry if you cannot remove every gram. The culture will still perform well.
Note the exact starter weight.
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Step 3 - Feed 1:1:1 by Weight
Add equal weight of:
• Starter
• Flour
• Lukewarm water
Example:
• 50 g starter
• 50 g flour
• 50 g water*
Mix thoroughly until no dry flour remains. Scrape down the walls, keep them clean. The texture should resemble thick batter (for the wheat starter) and loose peanut butter (for the rye starter).
You should now have about 150 g of starter available (~30% of the jar volume).
* Every flour is different. If the texture feels too runny, simply add less water, or compensate with more flour.
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Step 4 - Ferment
Cover the jar with a lid. Keep it closed but not tightly sealed. The gas will need to escape.
Leave at room temperature for 12 to 24 hours. 20-25C is ideal.
Fermentation speed depends on:
• Room temperature
• Flour type
• Protein content
• Water temperature
• Time since last feeding
Within hours, bubbles should form. The starter will rise and develop a domed surface. Be patient - depending on the conditions, it may take much longer. You can help it by stirring the contents if there are no signs of fermentation after 12-24 hours.
Optional: Place a rubber band around the jar to mark the starting level.
The starter rises, reaches peak height, then begins to collapse. The best time to use it is just before collapse. Do not worry if you missed that point - the starter will remain active for up to 24 hours.Â
Most recipes require starter equal to about 20 percent of total flour weight. If you need more volume, prepare a levain.
REVIVING A DEHYDRATED STARTER
Day 1
1. Place empty jar on scale and zero it.
2. Add 20 g dehydrated starter.
3. Add 10 to 15 g lukewarm water and stir.
4. Rest in a warm place for 1 hour. This will allow the starter to rehydrate.
5. Add 25 g flour and 25 g water.
6. Mix well and leave for 24 hours in a warm spot.
You should now have about 80 to 85 g of starter.
If there are no signs of activity after 24 hours, do not panic. It will likely need more time to be brought back to full activity.
Day 2 and Onward
Discard half of the mixture (~40 g).
Feed with:
• 50 g flour
• 50 g water
Repeat daily. Always discard half before feeding. This refreshes the culture and prevents excess build-up in the jar, making it easier to maintain.
Activation may take 3 to 5 days.
You may stir once or twice during early revival to help incorporate dry particles.
The starter is ready when:
• It increases noticeably in volume
• It produces visible bubbles
• Texture changes
• Aroma becomes tangy
At this stage, you may use it directly or build a levain. Once it shows clear activity, keep the jar only half full after feeding. Leave enough headspace for the starter to rise without overflowing.
CONSECUTIVE FEEDINGS AND MAINTENANCE
Your starter must be fed regularly at consistent intervals. We recommend a weekly routine at minimum.
Always discard half before feeding. This removes excess acidity and fermentation by-products.
Standard feeding ratio is 1:1:1 by weight.
Example small maintenance plan:
• 20 g starter
• 20 g flour
• 20 g water
Total 60 g
Small volumes are easier to manage and reduce waste.
After 12 to 24 hours you can:
• Use directly in dough
• Build a levain
• Leave on bench
• Refrigerate
STORAGE OPTIONS
Bench Storage
If you bake regularly, keep your starter at room temperature.
Feed at least once per week. More frequent feeding keeps strength high. Starters fed every 12 to 36 hours remain very active. For longer intervals, simply allow more time to reach full activity.
Always ensure you scrape down the walls - use a silicone spatula or a wet paper towel. This is important as an unwanted contamination often develops on the walls.Â
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Fridge Storage
Suitable for occasional bakers.
Before refrigerating:
1. Feed the starter.
2. Allow it to ferment for 24 hours.
3. Then place in fridge.
Cold temperatures slow yeast activity. Bacteria stay active for a while and keep consuming nutrients. Once food runs low, the culture goes dormant.
Starters can survive several weeks without feeding. Feed every 2 to 3 weeks to stay safe. Our tests show they can revive even after 8 weeks without feeding (potentially longer).
Before baking:
1. Remove from fridge.
2. Let reach room temperature.
3. Feed.
4. Wait 24 to 48 hours.
Do not bake until full activity returns. Otherwise, the bread will turn out dense and gummy.
CONTAINER GUIDE
Use wide mouth glass jars such as Mason or preserving jars.
Round jars are easier to clean.
Clean with hot soapy water. Vinegar removes odours if needed. Sterilising is optional but not required.
Always note empty jar weight. Mark its weight on the bottom with a sharpie if needed.
Leave enough headspace for doubling or tripling.
Keep lid sealed but not tight. Excess gas must escape.
Do not use cloth covers. They increase contamination risk.
Keep internal walls clean after each feeding. A spatula or a wet paper towel may come handy.
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FLOUR GUIDE
Your starter performs best with quality flour.
Use unbleached flour. Avoid cheap plain white flour. Avoid flour with additives or raising agents.
Use filtered water where possible. If you only have tap water, let it stand for 24 hours before use so the chlorine can evaporate.
Protein matters. For wheat starter, use flour above 11 percent protein.
Feed like with like:
For baking:
• Use baker’s flour as base
• Add 10 to 20 percent whole wheat or rye for flavour
• Use type 00 for soft doughs like pizza or brioche
Ancient grains such as einkorn, khorasan, and spelt add complexity when blended into dough.
Different flours absorb water differently. Adjust slightly if the mix feels too thick or too runny. Aim for a thick pancake batter texture.
For a deeper guide, read our blog article: Understanding Sourdough Flours.
LEAVEN / LEVAIN
A levain is a build made from your mother starter.
It allows you to scale up pre-ferment quantity and increase activity.
Typical ratio is 1:2:2, but other ratios like 1:5:5 are also common.
Example:
• 40 g starter
• 80 g flour
• 80 g water
Let ferment until peak height. Use entire levain in your dough.
Most recipes use 20 to 25 percent levain relative to total flour weight.
Examples:
• 500 g flour x 0.2 = 100 g levain
• 700 g flour × 0.2 = 140 g levain
Prepare levain a few hours before baking. Many bakers build it at night for morning use.
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TEXTURE AND AROMA GUIDE
Wheat Starter
After feeding: shaggy texture.
At peak: creamy and airy.
Overripe: more liquid and very sour.
It may smell like nail polish remover. This means it is hungry.
Colours range from white to beige.
If too loose, slightly reduce water. It will be easier to observe rise and bubbles.
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Rye Starter
Thick and spreadable, like peanut butter.
Produces large bubbles.
Flavour is tangy and slightly fruity.
Colours range from light to dark brown.
Both wheat and rye starters can ferment baker’s flour and may be used interchangeably in recipes.
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TROUBLESHOOTING
No Rise or No Bubbles
Possible causes:
• Infrequent feeding
• Weak flour
• Low protein
• Wrong flour type
• Chlorinated water
• Cold environment
• Not enough time
Fix:
• Feed 1:1:1 consistently
• Use strong flour above 11 percent protein
• Use correct flour type
• Use filtered or rested water
• Keep warm, ideally 20 to 25 C
• Be patient
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Bubbles but No Lift
Starter may be too thin. Gas escapes without lifting structure.
Slightly reduce water. Aim for thick batter texture.
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Hooch (Dark Liquid on Top
This is alcohol from fermentation. It means the starter is hungry. It usually happens if it's been a very long time since the last feeding.
You may stir it back in for stronger flavour or pour it off for milder flavour. Feed immediately.
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Strong Alcohol or Acetone Smell
Starter is very hungry and acidic.
Discard half and feed 1:1:1 or 1:2:2. Repeat daily until smell softens.
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Starter Left Too Long
If no visible mould:
1. Discard top layer if discoloured.
2. Transfer clean portion underneath to new jar.
3. Feed 1:1:1.
4. Repeat for several days.
Microbes go dormant in poor conditions. Feeding restores balance.
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White Layer on Surface
Usually dried flour.
If soft, stir back in.
If foul smell develops, discard top layer and refresh remaining starter.
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Mould, Pink, or Orange Spots
This indicates contamination.
Discard entire starter.
Clean jar thoroughly before restarting.
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Starter Rises Then Collapses Quickly
Possible causes:
• Too warm
• Underfed
• Too much starter relative to flour
Feed at higher ratio such as 1:2:2 and maintain moderate temperature.
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Starter Doubles but Bread Is Dense
Starter may not be strong enough. It should double within 6 to 12 hours at room temperature, sometimes faster.
If not:
• Feed daily for several days
• Use stronger feeding ratio
• Build a levain before baking
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SUMMARY - BEST PRACTICES
Maintain a regular feeding routine at room temperature until your starter is strong and predictable. Always discard some of the starter before each feeding to refresh the culture and keep the jar manageable. Keep the jar only half full so the starter has room to rise safely.
Use good-quality, unbleached flour and filtered water whenever possible. Aim for a thick, pancake-batter consistency when mixing. Avoid baking until the starter reliably doubles in size, forms plenty of bubbles, and shows clear signs of activity.
Once stable, the starter can be stored in the fridge, with feedings every two to three weeks. If activity slows or pauses, revive it with regular room-temperature feedings until it returns to full strength.
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Sourdough is resilient. Minor changes in temperature, flour type, or schedule are normal, and your starter will adjust over time. If you encounter difficulties, support is always available to help restore your starter and keep your baking on track.
