One of the best things about sourdough is that your starter can fit around your lifestyle.
Whether you bake every weekend or only a few times a year, there are simple ways to keep your starter healthy until you're ready to bake again.
The short answer
If you bake regularly, you can keep your starter at room temperature and feed it as needed.
If you only bake occasionally, store it in the fridge. The cold temperature slows fermentation, meaning your starter only needs feeding about once a week to stay healthy.
Some even store it in the freezer and pull it out occasionally.
Storing your starter at room temperature
If you bake several times a week, keeping your starter on the kitchen bench can be a great option.
At room temperature your starter will ferment more quickly, so it will need regular feeding to stay active.
Keep your starter:
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in a clean jar
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loosely covered so gases can escape
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away from direct sunlight
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somewhere with a reasonably stable temperature
Storing your starter in the fridge
If you only bake every week or two, the fridge is your best friend.
Cold temperatures slow the activity of the wild yeast and bacteria, allowing your starter to rest between bakes.
We recommend feeding your starter before placing it in the fridge and then feeding it about once a week while it's being stored.
When you're ready to bake again, simply remove it from the fridge, feed it and allow it to become active before mixing your dough.
Going away?
If you're heading away for a couple of weeks, your starter will usually be perfectly happy resting in the fridge.
Give it a good feed before you leave, refrigerate it, and feed it again when you return.
For longer periods away, dehydrating your starter is an excellent way to preserve it for months without worrying about regular feeding.
What if I forget to feed it?
Life happens.
Missing a feed doesn't usually mean you've ruined your starter.
It may develop a layer of hooch, smell a little stronger than usual or take an extra feed or two to become active again.
Most healthy starters recover well once they're back into a consistent routine.
How do I wake my starter up?
When you're ready to bake again:
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Remove your starter from the fridge.
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Discard and feed as normal.
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Leave it at room temperature.
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Repeat another feed if needed until it's rising predictably.
Once your starter is doubling consistently, it's ready to bake with again.
Should I keep a backup?
If you've spent time growing a healthy starter, keeping a backup is a great idea.
Many bakers dehydrate a small portion of their starter so they always have one available if something unexpected happens.
It's a simple way to protect all the work you've put into your culture.
Nikki's note
One of the biggest misconceptions about sourdough is that it's high maintenance.
It really isn't.
Once your starter is established, it becomes incredibly resilient.
Whether you bake every few days or every few months, a simple feeding routine is usually all it takes to keep your starter happy.