how do i keep a sourdough starter alive

Keeping a sourdough starter healthy is a matter of consistency. Think of it as a small, daily habit rather than a complex science experiment. Here is the most direct way to keep it thriving:

1. Feeding (The Essentials)

Your starter needs fresh "food" (flour and water) to stay active.

• Ratio: A standard starting point is a 1:1:1 ratio by weight. Take 50g of starter, 50g of flour, and 50g of water. Mix well in a clean jar.
• Frequency: If you keep it on the counter at room temperature, it needs to be fed once every 24 hours. If you aren't baking every day, you can feed it less often by keeping it in the fridge (see below).

2. Temperature Matters

• Warmth: Yeast loves warmth (ideally 70°F–75°F / 21°C–24°C). If your kitchen is cold, the starter will be sluggish; if it is very hot, it will consume its food quickly and get hungry sooner.
• The Fridge Method: If you don't plan on baking for a week or more, place your starter in the refrigerator after feeding it. The cold slows down the yeast, acting like a "pause button." You can then take it out once a week to feed it and return it to the fridge once it becomes active.

3. Signs of a Happy Starter

• Bubbles: You should see consistent bubbling.
• Rise: It should roughly double in volume a few hours after feeding.
• Smell: It should smell pleasantly yeasty, tangy, or fruity. If it smells like harsh vinegar or nail polish remover, it is very hungry and needs a feeding immediately.

4. Simple Maintenance Tips

• Cleanliness: Always use a clean jar. Old, crusty dried bits of starter around the rim can grow mold, which will ruin your batch.
• Consistency: Try to use the same type of flour (e.g., all-purpose or whole wheat) for feedings, as changing flour types can disrupt the ecosystem of the starter.
• The Discard: You will notice your jar getting full quickly. You must remove ("discard") about half of the starter before adding your fresh flour and water. You can bake with the discard (crackers, pancakes, etc.) or simply compost it.

When to be concerned: If you see fuzzy mold (often pink, orange, or black) on the surface, or if it develops a foul, putrid smell, the starter is no longer safe to use. You will need to start a fresh one.

Does this help you feel more confident about your sourdough routine?