Endless Fresh Sourdough Starter Instructions

Refresh, feed, and maintain your fresh sourdough culture for endless homemade baking.

Beginner friendlyAllow 2–6 daysFresh, live starter

Set up for success

What you need

Important on arrival: Refrigerate your starter immediately upon receipt and feed it within 24 hours. A sharp, astringent odor is normal after its journey; it needs feeding.

Fresh starter jar, white flour, water, quart jar, muslin, rubber band and spatula

Fresh starterOne jar of Endless Fresh Sourdough Starter.

FlourOrganic unbleached all-purpose or bread flour.

WaterFree of chlorine and fluoride, such as filtered or spring water.

ContainerOne-quart glass jar or medium-sized container.

Cover and utensilsCoffee filter or butter muslin, rubber band, stainless steel, silicone, or wood spoon.

For bakingBaker’s scale, steel dough scraper, and bread lame (scorer).

Refreshing your sourdough culture

Wake up your fresh starter

Follow the steps in order. The starter’s expansion and beginning collapse tell you when to feed; reminders prompt you to check.

STEP 1Done

Loosen the fresh starter

Add 1/4 cup (57 grams) room-temperature water to your Endless Fresh Sourdough Starter jar. Stir to loosen the starter so it can be poured out.

STEP 2Done

Transfer, feed, and cover

Pour the starter/water mixture into a quart jar or medium-sized container. Add 1/2 cup (64 grams) all-purpose flour and mix well. Cover with a coffee filter or butter muslin and let sit in a warm place for 12–24 hours. Below 70°F, it will take a little longer to mature. When it has expanded and begun to collapse, move to Step 3.

STEP 3Done

Feed when the starter begins to collapse

Remove the cover. Add 1/2 cup (75 grams) flour and 1/4 cup (60 grams) room-temperature water; mix well. Cover and let sit in a warm place for 12–24 hours. When it has expanded and begun to collapse, move to Step 4.

STEP 4Done

Discard, then feed

Remove (discard) all but 1/2 cup starter. Add 1/2 cup (75 grams) flour and 1/4 cup (60 grams) room-temperature water; mix well. Cover and let sit in a warm place for 12–24 hours. When it has expanded and begun to collapse, move to Step 5.

STEP 5Done

Repeat until refreshed

Repeat Step 4 for up to 3 days, until your starter is refreshed. It is ready when it has the consistency of thick pancake batter and is bubbling regularly within a few hours of feeding. You can maintain it on the counter if you are a frequent baker.

Your starter is refreshed

Look for thick pancake-batter consistency and regular bubbling within a few hours of feeding. Maintain your culture, or build up the amount needed for a bake.

Keep it going

Maintain in the refrigerator

For occasional bakers. Frequent bakers can maintain their refreshed starter on the counter, following its feeding cues.

1. Feed and refrigerate

Discard all but 1/2 cup starter. Feed with 1/2 cup flour and 1/4 cup room-temperature water; mix well. Put a tight lid on the jar and return it to the refrigerator.

2. Repeat at least monthly

Repeat Step 1 at least once a month until you are ready to bake. Set a 30-day check-in reminder below; feed sooner if needed to stay within one calendar month.

3. Refresh before baking

A few days before baking, remove the starter from the refrigerator. Discard all but 1/2 cup starter, then feed with 1/2 cup flour and 1/4 cup room-temperature water; mix well. Cover with a coffee filter or butter muslin and let sit in a warm place for 12–24 hours. When it has expanded and begun to collapse, move to building up for a bake.

Prepare for your recipe

Building up for a bake

Do not discard while building up or maintaining your starter during these build-up steps. You will double your starter with each feeding.

BUILD-UP STEP 1

First build-up feeding

When your starter begins to collapse, add 1 cup (150 grams) flour and 1/2 cup (120 grams) water. Cover with a coffee filter or butter muslin and let sit in a warm place for 12–24 hours. When it has expanded and begun to collapse, move to the next step.

BUILD-UP STEP 2

Second build-up feeding

When it starts to collapse, add 2 cups (300 grams) flour and 1 cup (240 grams) water. Cover with a coffee filter or butter muslin and let sit in a warm place. Follow your baking recipe’s timing; if none is given, let it sit for 12–24 hours before baking. This amount is suitable for the Basic Sourdough Bread recipe.

Tips for success

Is this normal?

Liquid is forming on top

Hooch is a sign that your starter is hungry and needs more frequent feeding. Clear liquid can be stirred back in. Yellow or brown liquid affects flavor: stir it in for a more sour taste, or pour it off for a more traditional taste.

My starter is not bubbling vigorously

Sometimes bubbles are too small to see. Keep the starter covered and continue through all the refreshing steps. Activity takes a few feeds to appear.

How do I save discard?

Put a lid on the discard container and refrigerate it. It is best used within one week.

Which water should I use?

If you are unsure about chlorine or fluoride in your water, use filtered or bottled water.

Your experience matters