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
Hi Lisa,
I’ve made your sourdough starter and it turned out great. Starting my first loaf of sourdough. A question re: sourdough storage in the fridge…Can I just place the remaining starter in a jar and refrigerate or do I have to discard and feed again prior? And how long is this storage method good for? I’m thinking I will be using it once per week or so. Thank you in advance!
You can just replace the remaining starter in the fridge! You don’t always have to discard, unless you feel like you just have an excess of starter.
Hi Lisa,
I am confused about discard. I have been adding my extra starter (discard) each day to a jar in the refrigerator (screwed on lid) and now have at least 3 cups. It looks beautiful, has a few bubbles and is silky smooth.
Do I have to leave it on the counter to warm up before I use it in a recipe like pancakes? I did use 1 cup the other day to a pancake recipe and they were great but I want to proceed the right way.
Thank you so much
If using it for discard recipes, you can use it straight from the fridge. This video may help you – it’s how I actually use my starter in a week! https://youtu.be/Yf6t6GcjH8E?si=CpxEGcH7gjcIyl_V
I followed your starter tutorial for 8 days and then placed it in the refrigerator. Since day one, and continuing since refrigeration, a thin layer of liquid forms on the top of the starter (around 1/4″). Is this normal. I’m feeding it every 4-5 days as instructed. Also, it has never been bubbly like in your pictures -it’s smooth. What should I do? It smells fine – somewhat sour. I’ve used it in your pancake recipe. It was fine. Should I drain off the liquid before feeding? Please help.
The liquid is called hooch. Yes, you can dump it out before using. Did your starter pass the float test before you placed it in the fridge?
WOW!!!!! so much good and needed information….you are my hero…love your posts…MERRY CHRISTMAS to you and your family!
Hi Lisa,
Fairly newish to sourdough but have made many of your recipes which I LOVE!! (Thank you!) Here is my question: I have had a few cups of discard in the fridge now for about 7 days. I am going to need A LOT more for the holidays with family coming in, there will be 12 adults and 9 kids here and we will be making all of the discard recipes: pancakes, crepes, waffles, biscuits, pizza crusts, bagels. Should I feed my discard a few times over the next two days so that it doubles/triples and if so, should I feed and set on counter or feed and put back in fridge? And… how long after feeding it does it becomes “discard” again for these recipes? Thank you!!
That is a great question. I would feed it. To truly be discard and for the grains to be fermented it would need to be on the counter for over 8-12 hours. If you feed it in put it back in the fridge I would say it would be discard after a few days. So I would personally take it out, feed it over the next few days, leave it on the counter, and then stick it back in the fridge for when you are ready to use it over the weekend. Hope that helps.
Thank you so much!
Hi Lisa, my wife has started watching you on Youtube and we now have a sourdough starter on the counter. Its just a mason jar. Can you tell me what you use or what you might suggest as a better option? It’s just the two of us at home but I think she would like to start making bread daily. Mostly to share with family and friends. I tried looking on you site for a list of tools/equipment that you use and didn’t see anything.
Thank you for any help you can give.
Chris M.
Here is an Amazon list with tools I use, including the container I use: https://www.amazon.com/shop/farmhouseonboone/list/6G36CRMZVJXI?ref_=aip_sf_list_spv_s_ofs_mixed_d (affiliate link) Hope that helps!
My daughter gave me some starter from hers. She bakes daily. I’ve had this for about 2 weeks and it smells and tastes sour. It’s bubbly. What can I do?
I go over how to maintain a starter here: https://www.farmhouseonboone.com/how-to-care-for-sourdough-starter hope that helps!
So many wonderful tips! Thanks for sharing Lisa, I really love the long term storage ideas.
My starter has a floury look on top the next day after feeding. I have not been measuring, but feed it daily. After feeding it gets bubbly on top, but not as bubbly as your pic.’s…
I make cookies and pie dough and they are good, but my first attempt at some mini loaves of bread were a bit heavy and my guy didn’t like them. I know i must be doing something wrong. Do I need to start over and measure the feedings?
You can just keep feeding it. I would use some of the starter and then try to feed it roughly the right ratio. I never measure when feeding my starter anymore. I just make my best guess. If your starter is newer, then feeding it the right ratio may be a better choice.
Thank you, it is looking better 🙂
Hi Lisa, I made your sourdough starter and it turned out great, I’ve made a few loaves with it already! However, everytime I store it in the fridge, even for only a few days, it comes out very stiff and lumpy and it takes days for it to pass the float test again. Is this normal?
Hmm. Are you covering it with a lid rather than a towel? I’ve never had that happen when putting a lid on. You could maybe add a little more water before putting it in the fridge if it is too stiff.