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How to Store a Sourdough Starter (Without Feeding It)

You can store a sourdough starter in the refrigerator, on the counter for frequent use, or dried for long-term storage. Your choice depends on how often you bake and how much maintenance you prefer.
Short-term storage (refrigerator)
This is the most common method for home bakers who don't bake every day.

Best for:

Baking once a week or less.
Container: A clean, glass jar with a tight-fitting or airtight lid is best for fridge storage to prevent the starter from drying out.

Before storing:
Feed your starter and let it rest on the counter for about an hour to kick-start fermentation before placing it in the fridge.
Maintenance: In the fridge, the cold temperature significantly slows down the yeast activity. You will only need to feed it every one to two weeks.

Reviving:

Before baking, take the starter out of the fridge and give it one or two feedings at room temperature over 12–24 hours until it becomes bubbly and active again.
Active storage (counter)
This method keeps your starter constantly active and ready to use, but it requires daily feeding.
Best for: Baking every day or every few days.

Container:

A jar with a loose-fitting lid, parchment paper, or a breathable cloth cover allows gases to escape while keeping contaminants out.
Maintenance: Feed your starter once or twice daily with fresh flour and water. Since the starter is very active, you will need to discard some of it at each feeding to maintain a manageable amount.
Long-term storage (dehydrating)

This is the most secure method for a prolonged break from baking and is also an excellent way to share your starter.
Best for: Vacations, long breaks, or preserving a backup of your starter.

Method:

Spread a thin, even layer of active, bubbly starter onto parchment paper or a silicone baking mat.
Allow it to dry completely at room temperature for 1 to 5 days, depending on humidity. It should become brittle and crack when fully dry.
Crumble or pulverize the dried starter into chips or a powder.
Store it in an airtight jar in a cool, dark place. Dried starter can last for years.

Reviving: To reactivate, simply add water to a small portion of the dried starter. After it softens, begin a few regular feedings to get it active again.
Long-term storage (freezing)
While not as reliable as drying, freezing can work for storage up to a year.

Best for: Storage up to 12 months.

Method:
Feed your starter until it is active and bubbly.
Portion it into ice cube trays or a zip-top bag, and place it in the freezer.
Reviving: Thaw the frozen starter at room temperature, then start a series of feedings to bring it back to full strength.

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