Caring for Your Sourdough Starter

Hi, my name is Freida Jr., and I am your very own Sourdough Starter! I am excited to come live with you and assist you in making your very own homemade sourdough bread, pancakes, hamburger buns, muffins, and more! There are a few things you will need before we get started:

  • Me!!! (Sourdough Starter)

  • Quart size glass jar (lid not required)

  • Cheesecloth (Or an old tea towel…or your husband’s old shirt from high school that needed to be retired in 1996 “No, honey, I don’t know how your football camp shirt from your junior year got cut into squares and used for my kombucha.”…whatever, I won’t judge)

  • Rubber band

  • Non-chlorinated water. Well water works fine. If you live in town, you’ll need to filter your water to remove chlorine. The chlorine kills all the bad bugs in the water that could make us sick, but it will also kill all of my wild yeast that makes me, well, sourdough!

  • Four. Unbleached white flour. This works the best. Other flour may work in a pinch so feel free to experiment, but in Kassi's experience, this creates the healthiest, tastiest starter.

That’s it! Ready to get started? Here we go!

  1. Pour your Sourdough Starter in the jar.

  2. Stir in some flour and water. You CAN weight/measure, but Kassi just eyeballs it. If the consistency looks like pancake batter, you're probably in the right neighborhood.

  3. Cover with cheesecloth and hold the cheesecloth on with rubber band.

  4. When you first get your starter, you will want to repeat these steps (called "feeding") every 6-8 hours until I am bubbly and active. It might take a few days for me to acclimate to your environment so don't get discouraged if you don't see results immediately. Once I have been sufficiently revived, good maintenance is to fee a little in the morning and a little in the evening. How much you feed depends on what you're doing. If you're going to need a good quantity of starter for a recipe, you can double the starter to increase it quickly. If you won't be using it for a few days, you can feed just a couple Tablespoons, and that should be sufficient to keep me alive.

  5. Once I am good and bubbly, I am ready to be used in your favorite recipes.

About my temperament:

I already mentioned that I don’t like cholrine. I also don’t do well with commercial soaps/detergents so just wash all of my jars and utensils with vinegar water. If you DO use soap, rinse really, really well!!!! (There is no need to wash your quart jar unless something goes wrong. Just leave a little starter in the bottom and keep going!) Because I am an open air fermentation, I am using some of the bacteria and wild yeasts in the air in your home. It might take me a couple of batches to get used to your environment. On that note, it’s also important to keep me at least 4 feet away from any other open air ferments you may have such as kombucha or lacto-fermented veggies so that we don’t trade bacteria and mess each other up. Once I get going, I am pretty hardy so if you’re going on vacation or just need a break from caring for me, just stick me in the fridge a couple days before you leave. One day before you leave, feed me a little bit, and then you can leave me covered loosely with a lid without feeding. I’m not exactly sure how long I’ll survive in there, but Kassi's mom has left hers in the fridge for MONTHS, and I'm always fine. When you're ready to use me again, just bring me back to room temperature, feed a few times to get me active, and then use as normal.

Want to make Whole Wheat Honey Sourdough Bread (No-Kneading Required) with Kassi? Request to join EcoLife’s VIP group on Facebook and search sourdough in the search bar.
Kassi makes sourdough something live in this group every couple of months.

Questions? Comments? Troubleshooting? Aka “My starter looks funny” or “I killed it and need another starter.”


Request more sourdough starter at