Whether you’re baking every day or planning to take a break from sourdough, there’s a storage method that fits your schedule. Your sourdough starter is incredibly resilient. With the right care, it can bounce back from a short nap in the fridge or even a deep freeze.
In this guide, we’ll show you how to store your starter for daily use, weekly pauses, or long-term breaks. That way, you can keep it healthy and ready whenever the baking urge strikes.
Short Term: Daily Use
If you’re baking regularly, keeping your starter at room temperature is the easiest approach. This method works best if you're baking every day or every second day.
How to store it on the bench
- Keep your starter in a clean jar on the kitchen bench
- Feed it every 24 hours with equal parts flour and water
- Discard a portion before feeding to maintain balance and prevent overflow
Look for strong rise and bubbles a few hours after feeding. Your starter is ready to use once it has doubled in size and looks light and airy.
Beginner tip: If your starter is peaking faster than 24 hours, you can feed it twice a day or move it somewhere slightly cooler to slow things down.
Medium Term: 1 to 2 Weeks in the Fridge
If you’re not baking every day, storing your starter in the fridge is a great way to pause it without letting it die off. The cool temperature slows fermentation but keeps the culture alive.
How to store in the fridge
- Feed your starter as usual and let it sit at room temperature for 1 to 2 hours
- Pop it in the fridge in a clean jar with a loose-fitting lid
- Place it near the back of the fridge where the temperature is most stable
It will stay relatively inactive, but the wild yeast and bacteria will still be alive. When you're ready to bake again, discard and feed as usual. Give it a couple of feedings if it’s been in the fridge for more than a few days.
Beginner tip: Avoid sealing your jar tightly. A loose lid or cloth cover allows gases to escape and prevents pressure build-up.
Long Term: Over 2 Weeks
Taking a longer break from baking? You’ve got two reliable options: drying your starter or freezing it. Both methods will let you safely store your culture for months with little risk of it going bad.
Option 1: Drying your starter
Drying is the most shelf-stable way to store your starter. Perfect if you're travelling, stepping away from baking, or want a backup in case something happens to your main culture.
Steps:
- Feed your starter and let it get bubbly
- Spread a thin layer onto parchment paper using a spatula or spoon
- Let it dry completely at room temperature until it flakes easily
- Break into small pieces and store in an airtight container in a cool, dry place
To bring it back, soak a tablespoon or two of flakes in equal parts water. Once softened, feed it daily until it becomes bubbly and active again. This usually takes three to five days.
Option 2: Freezing your starter
Freezing is fast, easy and great for short to medium breaks.
Steps:
- Feed your starter and wait until it’s bubbly and active
- Spoon small portions into freezer-safe containers or ziplock bags
- Freeze flat for easy storage
To reactivate, thaw a portion in the fridge for 12 to 24 hours. Bring it to room temperature, then feed it with equal parts flour and water. After one or two feedings, it should spring back to life.
Beginner tip: Store your dried or frozen starter in labelled containers so you always know when you saved it.
Final Thoughts
Sourdough starter is more flexible than most people think. Whether you’re using it daily, parking it in the fridge for a week or two, or pressing pause for a few months, there’s a simple way to store it safely.
Choose the method that suits your baking routine. And if anything goes wrong, don’t worry we’ve got your backup covered.
Stay Connected
Need help reviving your starter or picking the best storage method?
Shop our starter flakes, kits and tools
👨🍳 Join our Facebook Group to ask questions and share your bakes