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Just Fresh Milled
Technique
beginner

How to Store a Sourdough Starter

Dried sourdough starter flakes in a small glass jar, thin and brittle, broken up on parchment beside it.

Keep an active starter on the counter with twice-daily feedings. For weekly baking, refrigerate after feeding and refresh once a week. For breaks longer than a month, dry the starter into flakes and store in a sealed jar.

Key Takeaways

  • Active: counter, 12-hour feedings
  • Weekly: fridge, refresh once per week
  • Long break: dry into flakes, store sealed
  • Always feed before storing
  • Wake refrigerated starter with 2–3 feedings before baking

Summary

Active starters live on the counter with daily feedings. For breaks of more than a week, refrigerate or dry your starter to pause it safely.

Steps

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Frequently Asked Questions

Yes, most starters survive a month or more in the fridge without feeding. Two to three feeds at room temperature brings it back to full activity.

That liquid is hooch — alcohol from hungry yeast. Stir it in or pour off and feed; the starter is fine.