Each day, at roughly the same time, feed your starter. 50g starter, 50g water, 50g flour, discard any remaining starter.

Transfer to a clean container or jar.

Set in a warm, safe place.

Feed your sourdough starter with 50g starter, 50g water, and 50g flour, discard the remaining starter.

Transfer the starter to a clean jar or container. Label the container with the contents and the date. This helps to prevent well-meaning, fridge cleaning spouses from tossing it!

Within 7-8 days, remove the starter from the fridge, allow it to come to room temperature for 2-3 hours and then feed again, 50g starter, 50g water, and 50g flour. The reason we allow it to rest at room temperature is to wake up the yeast and to make it easier to mix when feeding. Sourdough starter can be dense and difficult to mix directly out of the fridge.

Transfer to a clean jar and label with the date and the contents, and feed within 7-8 days.

The best way to store sourdough starter in the freezer is to portion it into small quantities in freezer bags.

Feed your starter and wait until it's bubbly, active, and has doubled in size. Portion 1/2 cup - 1 cup of starter into a small ziplock bag. Lay flat and squeeze the air out of the bag before sealing.

Label the bag and include the date. Place in the freezer for safekeeping!

The frozen sourdough starter that's not damaged by freezer burn or thaw/freeze cycles will last up to 12 months or more.

Allow the frozen bag of starter to thaw at room temperature until warmed through. About 1 hour.

Feed 50g starter with 50g water and 50g flour every 24 hours until it's bubbly and active

This is an incredibly easy process and if properly stored in an airtight environment, the dehydrated sourdough starter should last indefinitely

Prepare a baking sheet by lining with a silicone baking mat or parchment paper sheet.

Spread a dollop of starter or discard in a thin layer.

Set aside in a safe place to dry naturally, this could take up to 3 days. If the top layer is hard and dried after day 2, peel it from the parchment or silicone mat and flip over and allow to dry for another 24 hours to ensure the entire thickness is completely dried.

Break the dried starter into chunks or process it in a blender or food processor into a powder.

Store the starter in an airtight container, I like mason jars, in a dark cupboard indefinitely.

Add 50g starter to a small bowl, and add 50g warm water (80-85f), stir well.

Allow it to sit and rehydrate for 12 -24 hours.

Weigh 50g of the starter/water and feed starter with 50g water and 50g flour every 24 hours until bubbly and active.