There are two ways to store your starter, and you feed it more or less often based on which place you choose. The feeding methods are almost the same!

 

Conversions from Zero Waste Chef

Metric to US

25 grams sourdough starter = 1 tablespoon + 1 generous teaspoon

50 grams sourdough starter = 3 tablespoons

100 grams sourdough starter = 1/3 cup + 1/2 tablespoon

150 grams sourdough starter = 1/2 cup + 1 tablespoon

320 grams sourdough starter = 1 cup + 2 1/2 tablespoons

US to Metric

1 tablespoon sourdough starter = 17 grams

2 tablespoons sourdough starter = 34 grams

1/4 cup sourdough starter = 69 grams

1/3 cup sourdough starter = 92 grams

1/2 cup sourdough starter = 138 grams

2/3 cup sourdough starter = 184 grams

1 cup sourdough starter = 276 grams 

Overall tips:

-get a container with lid (mason jars work great) 

-grab a kitchen scale or keep a conversation (grams to cups, etc.) handy

-know the weight in grams or ounces of the container without a lid so you can easily know how much you have in your container of starter

-know the 1:1:1 ratio of starter:water:flour (you can feed your starter any amount if you keep the ratio in mind. Want to feed it 100g? Take 100g of starter and add 100g of water and 100g of flour. Want to feed it 10oz? Take 10z of stater and add 10z of water and 10z of flour. 

-there is no one right way to feed, only making sure you feed often enough to keep the yeast healthy, multiple schedules can work

-if you want to feed it less, you can remove all but how much you want to maintain - so if you have 100g but you don't want to discard half and have 50g to feed because it's too much, you can just take out as low as 20g and feed that to maintain it, and discard the rest

-you don't have to discard half each time you feed, but many people recommend it for the health of the starter, but if yours is healthy feel free to skip that step every so often, but just know your starter will triple in amount each feed if you don't

Storing on the counter/room temperature (bake daily-every over day)

For this method, you'll be leaving your sourdough starter on the kitchen counter or at room temperature. You'll need to feed the starter when you see that it's risen and fallen again, usually about 4-12 hours after feeding depending on the temperature in your home. 

During cooler temperatures where your kitchen is around 55-65 degrees, you'll need to feed the starter 1-2 times a day. 

1. To do that, you'll take your container of starter and discard half. 
2. If you have 100g of sourdough starter (roughly 3.5 oz) you want to take out half - 50g (~1.75oz) and either toss that or try some discard recipes. 
3. That gives you 50g of starter left in the container.
4. Now you add in 50g of water and then 50g of flour and stir. Mark the line with a marker or rubber band. (1:1:1 ratio of starter:water:flour)
5. This is now 150g of starter, ready to be used for baking in 4-8 hours. If you want the lower time, stick someplace warm like 75-80F. 
6. You'll know when it's ready to use by the starter rising 2-3x in size from the feed line. 

Tip: You can keep a bowl in the fridge and add your discard to it and build it up for a discard recipe. Just be sure to use within a week!

Storing in the fridge (and getting back to active)

Let's say you don't bake daily or every other day and you want to not waste flour and feed it so often. What you can do is store the starter in the fridge to slow down the yeast production. 

1. Take your starter and feed before putting it in the fridge, see above for instructions on feeding. 
2. Store it in the fridge immediately after feeding, and check on it every few days. It should last 1-2 weeks without feeding. 
3. If you notice that there is liquid forming on the top of your starter, go ahead and feed it. This shows that it's a little past needing to be fed, but it's totally safe to use still!
4. Take the starter out and pour off or stir in any liquid.
5. Discard half and let the starter come to room temperature (about 2-4 hours). 
6. Feed with the corresponding 1:1:1 ratio - so if you had 150g and discarded half then you have 75g of starter, so you'll need to feed with 75 g of water and 75 of flour. Mark line.
7. Let sit and become active (4-12 hours on the counter). If the starter has risen 2x at least, it can be used for baking! Be sure to feed again before you stick it back in the fridge. 

Tips:

-You can feed the discard to make it active and use it for baking if you'd rather not do discard recipes. 

-If your starter is still not active again after a feeding or two, use the starter refresh method.

If this still doesn't work, check out our troubleshooting page for help! And contact us any time via sarverfarmsva@gmail.com, Etsy messages, or Instragram (@SarverFarmsVA).

Long-Term Storage

If you won't have time to feed your starter for an extended period of time because of a vacation, etc. you can dry it like we do for transport and that gets it shelf stable for at least a year, some say even longer. We say at least refresh the dried starter once a year to be safe.

To dry your starter:

1. Take your starter and feed it according to the instructions listed above. 
2. Spread the starter thinly on a tray of parchment a silicone baking mat and let air dry for 1-3 days. Alternatively, use dehydrator on lowest setting (be sure not to cook the starter, stay below 85-90F).
3. Take dried chips and store in a brown paper bag (or plastic with a silica gel packet) in a cool, dark, dry place.

Next Post: Baking Bread and Recipes

Further Reading:

Feeding and Maintaining by King Arthur Flour

Stiff Sourdough Starter by King Arthur Flour

A Small Sourdough Starter for less waste by King Arthur Flour