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Why I Maintain my Sourdough Starter in the Fridge

If you’ve been around here for a while, you know I use my sourdough starter straight from the fridge. I always have. The best part about this method is that is requires no discarding. I want to share with you my method for maintaining a sourdough starter in the fridge.

While there are different ways and methods for maintaining a sourdough starter, the fridge method is the most hands off in my opinion.

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What is a Sourdough Starter?

A sourdough starter is simply wild yeast. Flour and water are allowed to sit and ferment to capture wild yeast. This process builds up lactic acid bacteria. The combination results in carbon dioxide which rises the dough.

This wild yeast will take the place of commercial yeast in your baking.

What is a Mature Starter

This term refers to an established starer or healthy starter. Generally, after you have used and fed your starter on a daily basis for at least 2 weeks it will be an established starter.

However, to have a truly mature starter takes a bit more time. The feeding process may be more often at first to build up the strength of the starter.

After your starter is consistently giving you good results when baking, you can feed your starter once a week if kept in the fridge.

Why I chose to maintain my sourdough starter in the fridge

Back over a decade ago when I first wanted to start a sourdough starter, I was met with what seemed like thousands of different methods and ideas.

It was overwhelming.

However, with perseverance and trial and error, I finally figured out a method that works for me and has for all these years.

Maintaining a sourdough starter simply means keeping it fed and happy:) It’s a living thing that requires some attention.

However, it doesn’t require daily feedings if you use this method.

If you have been told or have read that you have to leave your starter on the counter and feed it every 12-24 hours then it can seem wasteful, at least it did to me.

This method has you take out the biggest portion and discard it before you feed it.

Of course you can use the discard, but, if you are doing this process every 12 hours, that’s a lot of discard to use up!

Over the years, I have found that a sourdough starter actually doesn’t require that much attention to thrive.

I feed mine once a week on average and use it 2-3 times a week. I have never had an instance where it didn’t rise the dough.

So, let’s jump into my maintenance schedule and how you can adapt it to your particular needs.

What is Active Sourdough Starter

Active starter is starter that has been fed within the last 24 hours and is bubbly and active.

This is the best time to use the starter for rising dough.

What is Sourdough Discard?

Sourdough starter discard is starter that has not been fed recently. It will have a liquid on top and an acetone odor.

This stage of a starter is best used in recipes that don’t require a big rise.

How I maintain my sourdough starter

Let’s say I just made a loaf of bread and used up almost all of my starter for the loaf. I am left with a very small amount of starter in my jar.

This is the time I will feed the starter 3/4 cup of water (for best results, use filtered water) and 1 cup of flour. I use whatever flour I have on hand.

Your feeding ratio depends on how thick or thin you want your starter. Play with the ratios until you get the consistency you are looking for.

A high hydration starter will have equal amounts of flour and water. A lower hydration starter will have a little bit less water in relation to the flour.

Whether it be all purpose flour, whole wheat flour, freshly flour, or rye, the starter doesn’t seem to care, ha ha!

After I feed it, I put mine loose lid on top, cover with a towel, and allow it to ferment for at least 4 hours up to 8 hours at room temperature.

Alternatively, you can go ahead and place it in the fridge after feeding to slow down the fermentation process. The cold temperature of the fridge lets the starter rise at a much slower pace.

I am looking for it to become very bubbly and active and have a sweet, yeasty smell.

Once it’s active, I put it in the fridge. Feeding this amount of flour and water yields me enough starter for 2-3 loaves.

Using my starter from from the fridge

Now, lets say 2 days later I need to make bread. I will take my starter straight from the fridge and put it in the recipe. I will put the starter back in the fridge.

How much starter I use depends on the recipe but typically most of my recipes will call for half a cup of starter.

This is the method I use until there isn’t enough starter left in the jar to make a loaf of bread or other baked good.

I start the process all over again.

Now, as the days go on, the starter will get a liquid on top and not be bubbly anymore, however, it still works just fine. I don’t feed it until it needs it.

If you have a new starter or younger starter, you may notice that your dough is sluggish to rise at first.

That is normal and it just means your starter needs time to develop and mature.

In these instances, I suggest using lukewarm water to wake up your starter a little quicker and get a better rise or use a bit more starter than the recipe calls for.

This method for keeping a sourdough starter will become your favorite!

There’s no discarding and it is much more flexible than keeping it on the counter.

How often do you change out the jar of your starter?

I will move my starter to a clean jar about once a month or so.

How long will the starter last in the fridge?

A sourdough starter can last a long time in the fridge without any consequence. Mind you, it will be hungry after a couple of weeks, but with a feeding or 2 it will come back just fine.

How often should I feed my starter if I keep it on the counter?

If your starter stays on the counter, it will require regular feedings. For a healthy sourdough starter, you want to feed it every 24-48 hours if kept at room temperature.

Can I use my sourdough starter straight from the fridge?

Yes! I do this all the time with great results. There is no need to allow the sourdough starter to come to room temperature before using.

Does keeping the starter in the fridge change the flavor?

I would have to say yes. A sourdough starter maintained in the fridge seems to have a bit more of a sour flavor because of the slower fermentation process. You can pour the liquid off the top to make a bit of a milder flavor if you prefer.

How long can I store my starter in the fridge without using it?

I have stored my starter for several months before without any problems. The starter will need to be fed before using but it just goes into a dormant state and patiently waits on you to feed it again, ha ha!

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23 Comments

  1. Dear Mary, You are such a delight!! My granddaughter started me on making sourdough this summer. I started looking at YouTube’s to learn more.

    I stumbled across you snd I have so enjoyed so many of your videos.

    I’m 74 years old, have 6 grandchildren and 6 grest grandchildren.

    I just mastered the sourdough starter and made my first loaf of sandwich bread by watching your beginner sandwich bread video. It turned out great!!

    Mary, you are such a blessing and so sincere and loving. You and your husband are the salt of the earth!!! I wish more people were like you!

    Keep sharing. Love in Christ!

    Pat Mulder

  2. Thank you Miss Mary for your YouTube videos. Can you explain please what you mean exactly when you say, “I don’t feed it until it needs it”. Is that when you only have a little bit of starter left? Or is there a certain look to the starter that tells you it’s hungry? Sorry if you’ve already covered this. Thanks much.

  3. Once I put it in the fridge and leave it there do I feed it every time I take some out or wait until it’s down to about 1/4 cup that’s left. I usually only bake one loaf at a time. Been baking bread a few yrs but sourdough is a new try . Thanks

    1. Yes, I just use it until it gets down to about a 1/4 cup. I take it out, feed it, let it get active and then put it back in the fridge and just repeat the process.

  4. Update on my starter. It’s a live. It is just now 3 weeks old. My first starter didn’t make it. Got a really strange smell like dirt. You are the reason why I tried it again. Thank you for all your videos. I have watched lots until I found you. You are my favorite!

  5. Update on my starter. It’s a live. It is now 3 weeks old. My first one started smelling like dirt. Thank you for your videos. I have watched lots and you are my favorite!

  6. I love your approach to this. I tried the complicated method in the past but it was too much. Using your video, I had a start going in short order. Thanks so much for sharing your God-given talents!

  7. You have made my experience with sourdough starter so much easier. I had jars of it because I would feed it then not want throw any out. Then I realized I could bring it down to a small amount, feed it, and put it in the fridge. I would use it in a couple of days and repeat. So much easier. Thank you.

  8. I enjoy watching, I have learned it’s not as hard as I thought because I’ve watched your techniques, I’m 73 a just started making Sourdough! Thank you so much
    Charlyne Stoops

  9. Ok now I get it! I was doing very well with it….but the last time I fed it and put it in the fridge….I didn’t let it get bubbly before I put it away. It did not make my bread rise this time and didn’t smell nice and yeasty. So I’ve fed it a couple days on the counter doing discards. It’s smelling good again. So feed, then let it get bubbly THEN put up in the fridge! Thank you! Love your YT channel. It nice to know you’re not going to surprise us with a random curse word or somehow incorporate your political views into making sourdough. lol. Just a nice, friendly and sometimes funny channel. And helpful! You are my go to for all things sourdough

  10. Hi there! All the starter methods I have tried I’ve never been able to master until I tried yours! At the moment I have it in the fridge. I haven’t done anything with it bc we were away for a week plus I kinda forgot about it. Looks like it has some hooch on it. How do I feed it at this point? Do I need to discard again? Also what about the hooch on it? Thanks Mary!

    1. Depending on how much is in the jar, I would just stir it and feed it. You can leave it out until it starts to bubble if you need to use it right away or just put it back in the fridge to ferment and be ready for when you need it. If there is quite a bit of starter in the jar, I would take most of it out and make a discard recipe before feeding. I am so glad it is working for you!

      1. Awesome thank you! You taking the time to teach us your methods in the kitchen is a blessing. It’s my me time. Turn on some good music and get to baking! It’s good for the soul all the way around 😊 I’ve made two loaves so far and they are yummy! They both only rose about 2 1/2” high. Maybe because it’s a new starter? Or am I missing something?

        1. Yes, with a new starter it takes time to establish it to the maturity for lofty, airy loaves. Keep with it and you will be getting better rises soon!

          1. Great I’ll keep at it then! Last thing, where do you like to get your wheat berries from? I’m actually working with a nutritionist right now and she LOVES the idea of having whole grains. She said the flour from the store has no nutritional value really. I can’t wait to give it a try with my own mill!

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