When it comes to storing sourdough starters, the basic answer is easy: in a covered container either at room temperature or in the refrigerator.
However, there is a little more to it than that. Read on for everything you need to know about how to maintain your starter.
In what to store the beginning of sourdough
Ideally, you want to store the starter in a container with a lid large enough to hold three times its volume. That way, she has enough room to grow and expand after you feed her. It is also helpful to choose a container with a wide opening so that you can easily mix the starter directly into the container. (Our favorite tool for this job: a beating the dough.)
Photography by Kristin Teig; food styling by Liz Neily
It is useful to use a clear glass or transparent plastic container so that you can track its growth after feeding. Containers made of stone, plastic, stainless steel and enameled metal are also suitable.
Whichever vessel you choose, the lid should fit well to avoid possible spills and to prevent contamination. But the lid doesn't have to be airtight, because engines give off gases that can collect in the container and cause a messy puff.
For easy and convenient storage of sourdough, we sell several different sourdough dishes. They are large enough to handle the growing starter, with a wide nozzle for agitation and loose caps to allow gases to escape while still keeping the engine cool. They range from glazed ceramic dishes to a glass container with red side markings in 1/4″ increments, making it easy to see the starter's progress as it grows.
Photography by Kristin Teig; food styling by Liz Neily
Where to store sourdough starter
You can store the starter at room temperature or in the refrigerator. If you're a frequent sourdough baker, keeping your starter at room temperature is the most convenient option because it's easy to have your starter ready to bake when you are. The downside of room temperature storage is that the engine requires more maintenance; should be fed often. But don't worry – we have suggestions on how to use THROW created by frequent meals.
If you bake the sourdough ahead of time, you may want to refrigerate the starter; this is a low maintenance option that only requires feeding it once a week.
How to store sourdough starter in the refrigerator: Keep the motor covered anywhere in the fridge, but ideally not in places that are warm, such as the top shelf or the door. When stored in the refrigerator, the starter should be fed once a week. After your weekly feed, we recommend leaving it on the counter for a few hours after feeding to start fermentation before returning it to the fridge. Then, a day or two before you want to bake, give it a few meals at room temperature (about every 12 hours) before using it to bake.
How to store sourdough starter at room temperature: Keep the engine covered in a suitable location at a comfortable room temperature — not too hot, not too cold. When kept at room temperature, the starter should be fed twice a day, about every 12 hours.
See more here: Feeding and maintaining your sourdough starter
Photography by Danielle Sykes; Food styling by Liz Neily
Bonus: Store the sourdough starter in a sourdough house
Frequent sourdough bakers may want to upgrade their storage setup with a new gadget we love: House of Sourdough. This tool allows you to precisely control the temperature of your starter so you can bake with sourdough whenever you want.
By heating or cooling your engine, you can keep it in an ideal environment regardless of room temperature, affecting growth rate, feeding schedule, flavor profile and more. Simply place your engine inside, close the door and select the desired temperature.
Cooler temperatures will slow down growth so your engine will grow over a longer period of time (meaning you don't have to feed it as often). Warmer temperatures, meanwhile, speed up the rise, so you can revive your starter in time to start mixing the next batch of bread. And, helpfully, this device allows you to keep your engine in a middle ground somewhere between room temperature and refrigerator; by doing this, you can feed your starter once a day, instead of choosing between twice a day and once a week. Learn more about how to use Sourdough Home here: Your starter is missing an important ingredient: temperature.
Looking for more sour education? Visit our guide: How to bake sourdough.
