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an active and bubbly sourdough starter in two different

How To Feed and Maintain a Sourdough Starter

Mel | Missouri Girl Home
Learn how to make, feed, and maintain a sourdough starter with just a few easy steps [and what to do when you need a break]
Prep Time 5 mins
Total Time 5 mins
Course Bread


  • 2 glass storage containers (needs to hold at least 3 cups) with loose fitting lid


  • 1 cup water warm, filtered
  • 1/2 cup rye flour
  • 1/2 cup flour unbleached, all-purpose
  • additional flour and water for future feedings


Make the sourdough starter

  • ┬áCombine the flour and warm filtered water in a glass container and stir to combine.
  • Add a loose fitting lid.
  • Allow the starter to sit in a warm location for 12 hours and then begin feeding the starter.

Feed the sourdough starter

  • In another clean glass jar add 1/4 cup of the sourdough starter, 1/2 cup unbleached all-purpose flour, and 1/4 cup warm filtered water.
  • Stir well and add a loose fitting lid and sit in a warm location for 12 hours.
  • Feed the starter every 12 hours (using the method just described in the step above) for 5 days, or until the starter becomes active, bubbly, and rises. At this point you can decrease feedings to 1 time per day.
  • If you are unable to feed the starter daily, or just need a break then place the sourdough starter into the refrigerator so it will go dormant.
  • When you are ready to resume baking, then remove the starter from the refrigerator and resume the same feeding schedule as described above (twice a day until the starter becomes very active and bubbly and then decreasing to one time per day).
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