{"id":2323,"date":"2025-11-30T12:54:56","date_gmt":"2025-11-30T17:54:56","guid":{"rendered":"https:\/\/www.madischu.com\/?p=2323"},"modified":"2025-11-30T12:54:56","modified_gmt":"2025-11-30T17:54:56","slug":"sourdough-starter-maintenance","status":"publish","type":"post","link":"https:\/\/www.life360coach.com\/index.php\/2025\/11\/30\/sourdough-starter-maintenance\/","title":{"rendered":"Sourdough Starter Maintenance"},"content":{"rendered":"

Sourdough Starter Maintenance \u2013 The Lazy-but-Reliable System<\/span><\/span><\/span><\/p>\n

\n\n\n\n\n\n\n\n
\n
How Often You Bake<\/span><\/span><\/div>\n<\/th>\n
\n
Best Maintenance Method<\/span><\/span><\/div>\n<\/th>\n
\n
Feeding Ratio & Schedule<\/span><\/span><\/div>\n<\/th>\n
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Storage Location<\/span><\/span><\/div>\n<\/th>\n<\/tr>\n
\n
Every day or every other day<\/span><\/span><\/span><\/div>\n<\/td>\n
\n
Room-temperature starter<\/span><\/span><\/div>\n<\/td>\n
\n
Keep 50\u2013100 g \u2192 feed 1:2:2 or 1:3:3 <\/span><\/span>once or twice a day<\/span><\/span><\/span> (morning + evening if very active)<\/span><\/span><\/div>\n<\/td>\n
\n
Counter (18\u201326 \u00b0C)<\/span><\/span><\/div>\n<\/td>\n<\/tr>\n
\n
2\u20134 times per week<\/span><\/span><\/span><\/div>\n<\/td>\n
\n
Room-temp during the week, fridge on weekends<\/span><\/span><\/div>\n<\/td>\n
\n
Feed 1:3:3 every 12\u201324 h on baking days \u2192 fridge Friday night \u2192 take out & feed Sunday evening<\/span><\/span><\/div>\n<\/td>\n
\n
Counter most of week<\/span><\/span><\/div>\n<\/td>\n<\/tr>\n
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Once a week or less<\/span><\/span><\/span><\/div>\n<\/td>\n
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Fridge method (the easiest)<\/span><\/span><\/div>\n<\/td>\n
\n
Keep only 20\u201350 g in the jar \u2192 feed 1:4:4 or 1:5:5 once per week (or whenever you remember)<\/span><\/span><\/div>\n<\/td>\n
\n
Fridge door (4\u20138 \u00b0C)<\/span><\/span><\/div>\n<\/td>\n<\/tr>\n
\n
Rarely (once a month or less)<\/span><\/span><\/span><\/div>\n<\/td>\n
\n
Deep-fridge hibernation<\/span><\/span><\/div>\n<\/td>\n
\n
Feed 1:5:5 with <\/span><\/span>rye flour<\/span><\/span><\/span> \u2192 let rise 4\u20136 h \u2192 fridge. Can survive 4\u20138 weeks without feeding<\/span><\/span><\/div>\n<\/td>\n
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Back of fridge<\/span><\/span><\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n


\nExact Step-by-Step for the Two Most Popular Methods<\/strong><\/span><\/span><\/span><\/p>\n

Method 1: Weekly Fridge Maintenance (most people use this)<\/span><\/span><\/span><\/strong><\/p>\n

    \n
  1. Take the jar out of the fridge (even if it has grey liquid or smells strong\u2013 totally normal).<\/li>\n
  2. Stir in the hooch (alcohol liquid) or pour it off \u2013 both work. <\/span><\/span><\/li>\n
  3. Discard down to <\/span>30 g<\/span><\/span> starter (eyeballing is fine). <\/span><\/span><\/li>\n
  4. Add <\/span>60 g flour<\/span><\/span> (any mix of white\/whole-wheat\/rye) + <\/span>60 g water<\/span><\/span> (1:2:2).<\/span>
    \n\u2192 For extra safety use 75 g flour + 75 g water (1:2.5:2.5). <\/span><\/span><\/li>\n
  5. Mix well, mark level with a rubber band, leave on the counter 4\u201312 hours until at least doubled and domed.<\/li>\n
  6. Put straight back in the fridge. Done for the week.<\/span><\/span><\/li>\n<\/ol>\n

    Repeat every 7\u201314 days. It will stay healthy for months and actually improves with age.<\/span><\/span><\/span><\/p>\n

    Method 2: Daily Counter Maintenance (for frequent bakers) Keep only 50 g of <\/span><\/span><\/span><\/strong>starter in the jar.<\/span><\/strong>
    \nTwice a day (morning + evening): <\/span><\/span><\/span><\/p>\n