So many intangible inputs get mixed into our sourdough starter each day besides the raw, physical ingredients: the time needed to mix, attention, observation, and perhaps a little worry now and then — all the resources constantly tugged at, and contributed to, by daily life. At first glance this list might seem like a lot of fuss needed to keep a small, bubbling culture going. But really, it’s a smidgen of time in the day and, I think at least, the resulting bread is always justified. There’s undeniably a lot of value in maintaining a healthy and regularly fed sourdough starter, but sometimes we do need a vacation, don’t we? Luckily for us a starter is not only incredibly resilient, but it also can be sent into “low power mode” by following a few tips on how to store a sourdough starter for a longer period of time.
In the past I’ve talked about placing a starter in the fridge for around a week to reduce required maintenance, and this is always a valid option. However, what if we’re going to be gone longer than a week? Or two weeks? Or a month? I’ve experimented over the years with ways to store my sourdough starter and have found the following methods to all be effective means for storage and quick revival.