Category Starter

How to Store a Sourdough Starter

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.

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Weekend Baking Schedule

The primary goal in this post is to help you get into a schedule for baking fresh, healthy bread every weekend without having to worry about refreshing your sourdough starter during the week. Ok, I know it’s hard to bake every weekend, but I do believe this post outlines a manageable schedule for fresh bread most weekends. It can be challenging to carve out time from our busy work schedule day after day to devote to sourdough starter maintenance — with two kids at home believe me, I get it. So what can we do? What kind of weekend baking schedule can we devise to help reduce the amount of worry while still ensuring we can have fresh bread when we want it? This post will go day-by-day through an entire week and outline exactly what I do each day to address exactly that.

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Frequently Asked Sourdough Starter Questions

First some news about The Perfect Loaf:

I can hardly believe it but my website has been nominated as a finalist in the 7th annual Saveur Blog Awards! I’m a finalist in the “The Food Obsessive” category (yea, I think it fits!) — sites dedicated to a single, focused topic. Thank you so much to everyone who nominated this website, it truly means a lot to me and to be among some of the top blogs out there is an honor.

Update: The Perfect Loaf won both the Readers’ Choice and Editors’ choice award for The Food Obsessive!


Your sourdough starter —  a mixture of yeast and bacteria (the good kind) that co-exist to naturally leaven bread, add complex flavors, aid in digestion and unlock health benefits — it’s no wonder it quickly becomes part of your family1. I’ve been maintaining mine for many years now, but really it’s nothing mystical or magical, it’s a culture I give nourishment (flour + water)  and in return it happily does work for me without even realizing it.

I’ve been compiling this list of frequently asked sourdough starter questions for almost as long as this website has been around. Each time I receive an email or comment asking a question about what I do in a particular situation, I’ve saved it away and have added the most commonly asked questions below. This page is an on-going compilation of the most asked questions and as such it will be updated frequently with new entries as they come in.

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  1. Mine is aptly named Brutus after the trouble it gave me creating it in the beginning

Sourdough Starter Maintenance Routine

My baking focus has lately been predominantly on my sourdough starter maintenance and maximizing fermentation, and I’ve made some of the best bread I can remember (all the bread pictures in this post were made with this starter). This is somewhat a continuation of my Managing Starter Fermentation post that I wrote quite a while ago, but pinpoints on followding my process of initial feeding, watching the rise to peak, building a levain and finally discarding a portion of my sourdough starter over the course of a day.

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A Trip to Northern Italy (and What I Did with My Sourdough Starter)

I’ve been separated from my good friend ‘baking’ for a short stint, but only because I traveled out to northern Italy, specifically the Veneto region, to attend a very important wedding: my brother’s! His fiance and her family live in the area but most of my family is in the south, with just a few up north, and so it’s a convenient central point for everyone to congregate and celebrate — and we sure did. Countless bottles of prosecco, sent back for recycling with nary a drop, provided ample proof of the full-day event. Prossecco is the life-blood of this area and every square inch of farmland has a vineyard placed on it, soaking up the rich soil to produce those lovely little pale grapes.

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