---
title: Simple Sourdough Starter & Maintenance Guide
author: Family Kitchen
servings: 1
prep_time: 10m
cook_time: 0m
tags:
  - basics
  - sourdough
  - bread
  - starter
  - fermentation
source: Family Recipe Box
---

[-- Creating Starter (Day 1) --]

In a clean #1-quart glass mason jar{}, stir equal parts @whole wheat or rye flour{50%g} and lukewarm @filtered water (80°F){50%g} with a #wooden chopstick{} or silicone spatula until no dry flour remains.

Cover jar loosely with a lid or cloth secured with a rubber band. Place in a warm spot (75°F to 80°F) for ~rest{24%hours}.

[-- Daily Feeding Routine (Days 2 to 7) --]

Discard all but 50g of starter from the jar.

Add @all-purpose flour or unbleached bread flour{50%g} and lukewarm @water{50%g} (1:1:1 ratio by weight).

Stir thoroughly, scrape down inside edges of jar, place rubber band at level of starter to track rise, and let sit at room temp for ~rest{24%hours}.

Repeat feeding daily. Starter is mature and ready to bake when it reliably doubles or triples in volume within 4 to 6 hours after feeding and passes the float test.

[-- Long-Term Refrigerator Storage --]

If baking weekly, store fed starter in refrigerator. Feed once a week: discard down to 50g, feed with 50g flour and 50g water, let sit at room temperature for ~rise{2%hours} until starting to bubble, then return to fridge.\n