A Guide to Maintaining Your Hydrated Sourdough Starter

Forget the myth that sourdough is hard work. With this guide, it’s simple, stress-free, and fits into your routine.

Think of this guide as your sourdough starter’s little pep talk. It builds on the rehydration card in your kit, giving you extra tips and context so you’ll feel calm, confident, and maybe even a little proud as you keep your bubbly new friend happy.

A glass bowl filled with a light-colored, frothy liquid placed on a small wooden board near a window.

What You’ll Need

Day 1: Waking up your starter

  • In a clean pint-size jar, add:

    • 10g dehydrated starter (half the packet)

    • 20g filtered or spring water (~80°F)

  • Let sit for 10 minutes

  • Add 20g flour (same type as your starter kit)

  • Stir well

  • Cover loosely (not airtight)

  • Use a rubber band to mark the starter's level

  • Let sit at room temp (70–75°F) for 24 hours

Close-up of bubbles in a foamy beverage, possibly beer or soda.
Close-up of bubbles or foam in a liquid, possibly from a carbonated beverage or soap suds.
Close-up of soap bubbles forming a frothy, bubbly texture.

Day 2: First Feed

  • Look for bubbles — a good sign, but no stress if not yet!

  • Add:

    • 50g flour

    • 50g water

  • Stir well

  • Cover loosely and let rest at room temp for another 24 hours

Close-up of soap bubbles forming a frothy foam surface.
Close-up of soapy bubbles with varying sizes and transparency
Close-up of soap bubbles with a white foam background.

Day 3: Keep it going

  • Discard about half the starter (around 75g, doesn’t have to be exact)

  • Add:

    • 75g flour

    • 75g water

  • Stir, cover loosely, and let sit 24 hours again

Close-up of soap bubbles or foam with various sized bubbles.

Day 4 and beyond: Watch it grow

  • Repeat Day 3’s steps every 24 hours

  • Continue until your starter is:

    • Bubbly

    • Has a slightly tangy smell

    • Doubles in size in 6–8 hours

  • Once it reaches this point, your starter is active and ready to bake!

A close-up of bubbles forming on the surface of a foamy liquid, likely soap or foam.
Close-up of a bubbly foamy surface, likely soap or beverage foam.
Freshly baked rustic bread loaf on a wooden cutting board, partially sliced with a thick crumb and crust, on a dark kitchen countertop.

What’s next?!

Now that you know how to keep your sourdough starter happy and thriving, it’s time for the fun part—baking! Let’s dive into how to use your starter and create your first artisan loaf that’s as beautiful as it is delicious.

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Hydrated
Starter
FAQs

  • A mixture of flour and water that captures wild yeast and bacteria from the environment to naturally leaven bread.

  • Make sure it matches the type of starter you received:

  • There are a few factors that dictate how long your starter will get to its peak (at least double in volume) and become read to use in a bread or other sourdough recipe. This should take ~6-8 hours from feeding it to doubling.

    1. How active (or inactive) you’re starter is. If you just pulled it out of the fridge or haven’t fed it in a while, you may have to do a couple of rounds of feedings before you get a nice, bubbly start that’s perfect for making your bread rise!

    2. The temperature in your kitchen can play a part in how long your starter will take to rise. The colder, the slower. The warmer, obviously the faster. This also goes for how quickly your bread loaf will proof if it’s proofing out on the counter.

    3. The feeding ratio plays a big role in rise time because it affects how much food the yeast and bacteria have to consume.

      1:1:1 Feeding Ratio (Equal Parts Starter:Flour:Water)

      • Rise Time: Typically 4–8 hours at room temperature (around 75°F / 24°C).

      • Why: There’s less food available relative to the amount of starter, so the yeast and bacteria consume the fresh flour quickly, leading to a faster rise and peak.

      • Best For: Bakers who plan to use the starter soon (e.g., baking the same day) and want a quick refresh.

      1:2:2 Feeding Ratio (Starter:Flour:Water)

      • Rise Time: Typically 6–12 hours at room temperature.

      • Why: There’s twice as much food for the microbes compared to the 1:1:1 ratio, so it takes longer for the starter to reach peak activity. This ratio can also lead to a milder flavor because the bacteria have a longer feeding cycle.

      • Best For: When you need a longer window before the starter peaks or when you want to build strength and reduce acidity.

      Rule of Thumb:

      • More flour/water relative to starter = slower rise, longer peak.

      • Less flour/water relative to starter = faster rise, shorter peak.

  • Only if it’s free from chlorine or chloramine. Filtered or spring water is best.

  • It could be too cold, underfed, or using bleached flour or chlorinated water.

  • Tangy, yeasty, slightly fruity or vinegary—but never rotten, moldy, or foul.

  • Nope! It’s just alcohol produced by the yeast. Stir it in or pour it off before feeding.

  • It should double in size within 6-8 hours of feeding, smell pleasantly sour, and pass the “float test” (a small spoonful floats in water).

  • Yes! Once you’re starter is properly active, you can use the discard in lots of different recipes to add some airiness, tangier taste, and those fermentation benefits. Use it in pancakes, waffles, crackers, muffins, or banana bread.

  • Yes, and many people keep their starters in the fridge if they aren’t bake daily. Keeping your starter in the fridge will keep it in a dormant state. Leaving it on the counter for longer than a week runs the risk of it becoming too acidic or developing mold. Feed weekly to keep it healthy. My rule of thumb is I’ll pop it in the fridge if I know I wont use it for use 3 or more days.

  • Well, you 100% WILL. Hopefully, I can pass along more or my experience and tips with you through my website, Instagram, Facebook, and instruction sheets I sell. I’ve started a Facebook community for people to ask and answer questions, as well as share their journey and experiences baking sourdough! Join HERE