Once you’ve made your sourdough starter, you’ll need to care for it to keep it alive and ready for baking. Keep a clean cloth or paper towel over the top to keep bacteria out. You can store it on the counter at room temperature or in the fridge or freezer.
Photo Courtesy of: Brown Eyed Baker
Storing on the Counter
Make sure your counter isn’t too hot or too cold. Keep your starter between 70-80 degrees. If you’re storing it on the counter, you’ll need to feed and stir it every day. It will keep separating and it’s okay to stir the yellow colored “hooch” back in to keep fermenting. Feed it at least once a day by adding equal parts warm water and flour. For daily feedings I only add a little bit, ½ a cup of each. Continue reading
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