Short term storage:

Placing the sourdough starter in the fridge slows the fermentation process. What you will need to do prior to placing it in the fridge is feed it. Feed the starter a 1:1:1 ratio of water:flour:starter. Let ferment in a warm spot for about an hour, and then you can put it in the fridge. Don’t forget to cover it with a lid.

When you need starter for a recipe, all you need to do is take it out, feed, it, and let it ferment until it doubles in size or passes the float test. This may take 1-2 feedings.

Duration of storage: Roughly 7 days.

Long term storage:

Sourdough starter can be dried and stored in the pantry or refrigerator for YEARS! Here is what you will need to do to prepare the sourdough starter prior to drying:

To do this you will want to feed the starter. Once the starter is at its peak (at least doubled it size), spread the starter as thinly as possible on a piece of unbleached parchment paper. Let dry until completely dry and brittle. You will know its dry when it is pulling away from the paper and it snaps apart easily. This can take anywhere between 1-4 days, depending on the environment. Break up the pieces and place in a mason jar covered with a lid or a ziploc bag, You can store it in the fridge or the pantry and it will stay viable for a very long time.

Duration of storage: Sometimes YEARS! We recommend refreshing it every 3-6 months to keep the culture happy and healthy.

Other methods of storage:

Sourdough can also be stored in the freezer. To do this, feed your starter and wait until it’s at least doubled in size. Transfer the sourdough to freezer safe container or bag. Only you can prevent freezer burn! Try to aim for the middle of the freezer’s main compartment. Here the temperature is more consistent.

Duration of storage: We suggest refreshing your sourdough every 3-6 months but it can remain viable for up to 1 year store in this manner.