The first two feeds after reviving from a dried state should be 8 hours in between. For most home bakers, daily feeding is impractical; so you'll need to store your starter in the refrigerator and feed it once a week. Put the remains of the old starter back in the fridge just in case this new batch doesnât turn out. Read on a site about sourdough starters someone who forgot their starter in the back of the fridge for a year! If you plan to only bake bread once a week, or less, then store your starter in the fridge. Then add 25 grams (2 heaping Tbs or 1 Tbs + 1 tsp) of flour. The dough will be cold as it comes out of the fridge. If you want to bake your bread a few times a week, then store your starter at room temperature. How to Store a Sourdough Starter. Sourdough starter made â¦ Place one cup of your active sourdough starter into a jar with a tight-sealing lid. Sourdough starters that are kept in the fridge only need to be fed once per week. Making your own sourdough starter is as simple as combining water and flour and waiting for the naturally occurring yeast in the air to collect. Get to know the vigour of your sourdough and get the dough temperature right before starting the overnight rise. Feeding Sourdough Starter. If you are proofing your sourdough overnight for its first rise, it will take a while to get going again. There may be a bit of light amber or clear liquid on top. Keep it out for an hour or four, and then pop it back into the fridge. How To Feed Your Sourdough Starter We like to mix just a little bit, only about 30 grams of the old starter into 50 grams of flour and 50 grams of water for the first feeding. For a stiff starter, retain a marble-sized piece and add 15 grams (1 Tbs) of water. To do so, add 2 parts flour and 1 part water (you can add equal parts flour and water after warming to bring it back to a more liquid state). If it's a very liquid starter, you might have better luck making it a bit stiffer. Using less starter will help things progress much better than if you used all of it. The worse it might be then is dead. You can store your sourdough starter in either the refrigerator or on the kitchen counter. If you plan to bake daily, you might like storing your starter on the counter. Maintaining your sourdough starter in the refrigerator. The first time you refresh your nascent starter, keep the remainder as backup in the original jar in the fridge. Sourdough starter should normally be fed every 8-12 hours in equal parts by weight of starter, water, and flour. Ensure it arrives into a warm space after its time in the fridge. Backup: . Instead, we store our sourdough starter in the fridge. This keeps the microbes alive but less active. As long as it's not mouldy or smells bad, it's still safe. If measuring by volume, feed the starter combining 1 part starter, 1 part water and slightly less than 2 parts flour. I keep my starter in a half-gallon mason jar. Backing up Stephie's answer. That means they eat less, and donât need to be fed as often. Wherever you plan to store it, itâs best to first transfer it to a jar with a lid. If you're feeding it weekly, it will probably appear a bit frothy. After feeding it for a couple of days at room temperature, it was still active. Mush it up until it's soft and the water has turned somewhat milky in color. Now you can store your starter at room temperature or in the fridge â depending on how often you plan on making bread. Sometimes we skip a week and it does okay being fed once every two weeks. Take the starter out of the fridge.