Sourdough starter tips

Sourdough starter is not a pet. It's a controlled bacterial fermentation that produces reliable bread when you understand what's actually happening. The wild yeast and lactobacilli in your jar are working whether you name them or not. Feed them flour and water in consistent ratios, keep them at stable temperatures, and they'll perform.

The 1:1:1 ratio (starter, flour, water by weight) works for most home bakers, but King Arthur Baking's guide breaks down the science behind adjustments. Room temperature starters need daily feeding. Refrigerated ones can go a week. The surface liquid (hooch) isn't dangerous, it's alcohol from fermentation. Stir it in for tangier bread, pour it off for milder flavor. Simple biology, not mysticism.

Timing matters more than temperature worship. A healthy starter doubles in size within 4-12 hours of feeding, depending on ambient conditions. The Fresh Loaf forum documents thousands of successful variations across climates and flour types. Peak activity happens when the starter has risen fully but hasn't started falling. That's your baking window. Miss it, and your bread won't rise properly.

Maintenance is straightforward once you stop overthinking it. Weekly feeding keeps refrigerated starters viable for months. Tartine Bakery's method uses a small amount of starter and builds what you need for each bake, reducing waste. If you're baking irregularly, dry some starter on parchment paper as backup. It rehydrates in 2-3 days of regular feeding. The starter that survives your neglect is stronger than the one you baby.