Small batch, stone milled, flour in Boise, Idaho

How to Care For Your New Sourdough Starter

IT'S EASIER THAN YOU THINK!

What You Just Got

You received a living sourdough starter, lovingly made with freshly milled flour. It’s full of wild yeast and beneficial bacteria that, when fed regularly, will raise bread and support your gut.

What’s inside the jar:

  • A combo of freshly milled flour; Einkorn, Hard White, Hard Red & Rye
  • Reverse osmosis filtered water
  • Whole grain flour with all its benefits
Jar of sourdough starter with a label, on a wooden board

Sourdough 101

Using your starter in a recipe

If your recipe calls for 200g of starter:

  • Use 50g of the starter from the jar
  • Feed it with 75g water + 75g flour (50/50 rye and hard white if possible)
  • Wait 6–8 hours at room temp

→ You’ll have ~200g active starter ready to use

If your recipe calls for 150g of starter:

  • Use 50g of the starter
  • Feed it with 50g water + 50g flour
  • Wait 6–8 hours

→ You’ll have ~150g active starter

Tip: If you're unsure how much you need, just build a little extra. Starter can always be saved, fed, and reused.

Ready to bake?

Your starter is ready when:

  • It doubles in size
  • The surface looks bubbly and domed
  • It passes the float test: drop a small spoonful in water—if it floats, it’s ready!

Daily care (room temp)

If baking every day feed 1-2 times a day using the same 1:1:1 ratio (starter:water:flour).

Weekly care (fridge)

If baking once a week or less:
Store in the fridge.
Feed it once a week, let it sit at room temp for 4–6 hrs to activate, then return to the fridge.

Water pouring into a jar of sourdough starter on a wooden board

Basic Sourdough Bread Schedule

Morning:
Feed your starter.

Evening: (after it's active)
Mix dough and let rise overnight.

Next morning:
Shape, proof, and bake!

Hands pouring active sourdough starter into a glass bowl

Tips for Success

  • Use filtered or spring water (chlorine kills your starter)
  • Always use non-bleached flour—freshly milled is best
  • Discard is normal! Compost it or use in pancakes, muffins, waffles, etc.
  • Starters love warmth: ideal temp is 75°F–80°F
Sourdough loaf on a wooden board

FAQ

What if I forget to feed it?

Don’t worry—revive it with a few regular feedings. Starters are more resilient than you think.

How do I know if it went bad?

It's normal for it to separate and create a "hooch" which looks like a darker liquid on top but when you see furry mold or pink/red colors then discard.

Can I use all-purpose flour to feed it?

Yes, but feeding with whole grain flour keeps it stronger and more active.

How is freshly milled starter different than AP flour?

Freshly milled flour still has alive enzymes so your starter will eat faster and want more food. Feeding it twice a day is optimal. It's also whole grain so it will look heavier and more pancaky in texture but you'll find it still doubles in size and bakes beautifully.

Flat lay of sourdough starter, flour, eggs, salt and olive oil