Learn how to store sourdough starter for short-term and long-term situations. Whether you plan to keep your starter on the counter, fridge, or freezer, these storage tips will help keep your sourdough healthy for years to come.
One of the most common questions that I receive is how I store my sourdough starter. Creating a sourdough starter can be intimidating enough without worrying about who’s going to babysit the starter if and when you need to take a trip, recover from illness, or whatever other event comes your way.
Thankfully, sourdough starter is a tough little thing, able to thrive with a little care even after taking a hefty sabbatical. I’ve known my fair share of people who have shoved their starter in the fridge for later use, forgotten about it for months, and still revived it.
While it’s actually quite normal to put your starter on hold occasionally, it’s also something that can seem overly complicated.
Fortunately, it’s simple. Sourdough starter is resilient and hard to kill even with long-term storage. I’m going to go through some of the best practices for sourdough starter storage so you can always be ready to make fresh sourdough bread, sourdough cinnamon rolls, sourdough bagels, and whatever other sourdough creations your heart desires!
How To Store Sourdough Starter: Short-Term Storage
On The Counter
Have I forgotten my sourdough starter on the kitchen counter and left it unfed for a few days? Yes. Was all well when I finally remembered it? Also, yes. It did develop a hard crust, but I just scraped it off, transferred it to a clean jar, and fed the starter.
- I prefer using a large jar with a glass lid to store my starter. You can also cover it with a tea towel or a coffee filter and rubber band, but I find that becomes messy.
- Where you keep your starter determines how warm or cold it may be, which in turn determines your feeding schedule. If you have a warm kitchen or are keeping it in a warm place, you will need to feed it more often.
- In general, you want to feed your starter every 12-24 hours for it to remain healthy (see my best tips for feeding and maintaining a sourdough starter here). I’ve found that if you forget it for a little bit, it’s usually fine. There are exceptions, of course.
- Not sure if what you are seeing on your starter is mold? Check out my guide on a moldy sourdough starter. Typically, if it looks normal, smells normal, and responds well to a resumed feeding schedule, you’re good to go.
- Starter that has been stored short term on the counter may need to be fed several times before it is active enough for successful baking. You will know it is ready to bake with when it is really active and bubbly, about doubles in size, and it will pass the sourdough float test.
In The Fridge
This is typically how I store my starter if I know I will not be baking with it for a few days or weeks.
- For best results, feed your starter before placing it in the fridge and use a loose lid or tea towel.
- You will want to feed it every 7-10 days. However, I’ll say it again, this is pretty forgiving if you forget about it for a longer period of time. i know people who have stored their starter in the fridge for over a month without feeding it.
- Don’t be alarmed if and when the top layer of your starter is suddenly a suspicious gray liquid. When stored for longer periods, this liquid that develops is called hooch and is totally harmless. It essentially means your starter is needing more food. Pour the hooch off and feed your starter. (Looking for a glossary of sourdough terms such as hooch? Check out my full sourdough term list here.)
- It is also normal for your starter to have a thicker consistency after being stored in the fridge.
- When you want to use your starter, pull it out of the fridge and feed it equal proportions lukewarm water and fresh flour to reactivate. There is no need to bring it to room temperature before doing so. If the starter hasn’t been in the fridge for a very long time (less than two weeks), pull it out about 12 hours before you plan to bake with it and feed it. If it has been in the fridge for a longer period, or you forgot to feed it before sticking it in the fridge, it may need more than one feeding to activate it again. Find out how to tell when your sourdough starter is ready here.
How To Store Sourdough Starter: Long Term Storage
Life is certainly not predictable, so there are going to be times you need to step away from your sourdough starter for a long period of time and you don’t want to just start over. Here are a couple of great options for those situations.
Drying or Dehydrating Starter
Drying or dehydrating your active sourdough starter is a simple way to effectively preserve it longer term, especially if you dry it and then freeze it. Here’s how:
- You’ll want to feed your starter 4-12 hours before drying, making sure it’s active and bubbly.
- Line a baking sheet with parchment paper, then spread your starter into a very thin layer using a spatula or similar tool.
- If using a food dehydrator, be sure to use the lowest setting, keeping the temperature less than 105 degrees F, preferably 95-100 degrees. Temperatures any higher can kill the yeast and good bacteria that we are enjoying in sourdough to begin with.
- If air drying, position the baking sheet in a safe place where there is adequate airflow and where it won’t be disturbed. An open shelf, on top of your refrigerator, or even in a closed oven without the heat on. Proper airflow is essential for your starter to dry out successfully. Drying time ranges anywhere from 24 to 48 hours.
- After your starter has dried completely, you can store it in an airtight container as it is, break it up into pieces to store in a smaller container, or even blend the starter into a powder for storage.
How to Revive a Dehydrated Starter
- To revive your dried starter, measure about 1.5 tablespoons of water and 1/2 tablespoon dry sourdough starter powder, stirring until dissolved. Then stir in one tablespoon of flour until combined well. Cover and allow to rest for 24 hours.
- The following day, proceed with the same 1 tablespoon flour, 1/2 tablespoon water feeding, stirring and allowing to sit for another 24 hours. I like to aim for a consistency similar to pancake batter.
- On the 4th day, you’ll up your feeding to 1/2 cup flour and 1/3 cup water. Cover and leave for 24 hours.
- On the 5th day, there should be a lot of activity. The starter should be doubling in size, and now you’ll add one cup of flour and 1/2 cup water to the starter, mixing well.
- At the end of 5 days, your starter should be bubbly and active, ready to use in all your favorite recipes.
- Resume a regular feeding schedule at this point.
Freezing Starter
- Begin by feeding your sourdough starter 4-12 hours before freezing, allowing it to become active and bubbly.
- Measure your active sourdough starter into an ice cube tray, silicone muffin cups, or another small, divided container.
- Freeze completely, about 3-4 hours.
- Once frozen, pop out your frozen starters and store in a freezer-safe bag or airtight container.
- Learn more about freezing sourdough starter here.
Reviving a Frozen Starter
- Set your frozen starter out to thaw at room temperature in a jar, covered loosely.
- Once thawed, feed equal parts flour and water every 12-24 hours depending on the temperature of your home and the level of activity seen in the starter. If too dry or thick, add a touch more water.
- Be patient with your frozen starter. It may take some coaxing, close watching, and several feedings to revive.
FAQ’s
The best way to store sourdough starter long term is by drying (this can last years) or by freezing (up to 12 months).
It will last two months in the fridge without being fed. I’ve seen it last much longer, but much depends on the health, feeding, and activity of the starter prior. Be sure to feed your starter, with it’s consistency being the thicker the better, before longer term fridge storage.
If you are not planning to use it for a few days, then it should be stored in the fridge where it can be fed every 7 days or so. Store your starter on the counter, loosely covered, for more frequent baking.
I’ve found glass canning-style jars to work very well for sourdough. A glass jar doesn’t absorb smells or flavors like other containers do. Glass allows unhindered viewing of your starter, and it stores easily, offering a variety of shapes, sizes, lids and covers.
Stoneware could be a great option, though it does limit visibility, can be heavy to move about, and is often a bit more difficult to keep clean. Opt for a glazed stoneware so that bacteria is not given free reign inside the porous walls of the stone.
Plastic containers can also work, but plastic does degrade and leach over time, making it the least appealing option, in my opinion.
Much of the decision of container comes down to personal preference, but you will also want to make sure it’s open enough to reach your starter and clean it out thoroughly.
No, your starter is a living thing and needs to breathe. You want to keep it covered so that dust and hair and other messes do not find their way in, but too much air exposure can cause the starter to form a crusty top layer which is nice to avoid. Whether you use a tea towel or a loose fitting lid, you can still keep your starter clean while allowing it to breathe.
There are a few ways to tell if your sourdough starter is mature enough to make a loaf of bread. First, after you feed it, it should about double in size and get really bubbly within 4-12 hours. Second, if your starter passes the float test, it is ready to bake. The float test is where you take a small dollop of starter and place it in a small jar of room temperature water. If it floats, it means it is ready to make sourdough bread.
More Sourdough How-Tos
- 6+ Different Types of Sourdough Starters
- How to Use Sourdough Starter
- How To Make A Potato Flake Sourdough Starter
- How To Freeze Sourdough Bread – The Best Way
- How to Bake Sourdough Bread in a Dutch Oven
First I would like to thank you for simplifying what others tend to over complicate. I was intimidated after a class where they made it sound like one day of missed feefing and it was dead. Now I have mastered a very loose process and all is well. A few tips I have gound is rye flour is best for reviving any starter. Seems to thrive on it. Also if you save all the dried crust that develope on your jar they can be used for a back up starter indefinitely if sealed in air tight jar. Also I save larger glass jars for starter and when my old one becomes too messy I just transfer starter to new one and discard the old jar. As you know its a nightmare to try and clean one.
Hi, love your channel/ fotos/videos, great info, keep re-reading it as I’m new to sourdough. Also have couple questions:
1/ If the mature starter is stored in the fridge for a week, need to feed it, but don’t want to use it, should it sit out on room temp for a bit before or after feed, or I could just feed it and put it back to fridge? I usually keep a smaller amount out at room temp so I can use that as needed, but obviously need to feed every 12 hrs.
2/ Starter feeding – 1:1:1 and 1:1/2:1/2 ( 1 cup starter : 1/2 cup flour :1/2 cup water) feeding is mentioned. Could only the second option be used as the starter quickly multiplies if not used? Obviously the starter needs to look “fed” and have no signs of “starvation”, that is how I base the feedings on. Am I correct?
2/ I seem to have issue with rise, not sure if home temperature related or starter related, maybe both. Small amount of starter pass the float test, but not a larger volume. The solution is just to wait longer for maturity at room temp or feed, if I understand it correctly. Also, I’m not sure if it is overdone, but it did not doubled on size, so feel could not be over done.
I understand you getting many questions, so no worries if you don’t have time to answer. You might already answer this on your channel, but I could not find it.
Be well and God Bless you and your beautiful family. Ingrid
Oops. Forgot to ask….what would be the alternative to filtered water? We don’t have a filter system.
Well water or purchasing filtered or distilled water from the store.
My question is in reference to feeding the starter before storing in the frig. Do you put it directly in the frig after the feeding, or is there a need to let it become active first? Thx so much. I have some sourdough experience, but it’s been awhile and I thought I’d follow your protocol.
I actually don’t feed mine before putting it in the fridge, unless it is almost out. I like to feed mine when pulling it out of the fridge before baking with it.
I just received a starter from my niece. I have two questions. One, can I use buckwheat flour mixed with all purpose flour to feed my starter? Two, can you freeze dry starter? I see you can dehydrate it. I’m so excited to start my sourdough journey!! Thank you, I love your website.
Yes to both. Good luck on your journey!