Starter basics
It mostly wants warmth, food and a little patience.
A sourdough starter asks for less than you'd think. It wants flour, water, warmth and a steady rhythm, and it forgives almost everything else. I keep mine small, about 20g in the jar once it's established, because a small starter is quicker to feed and makes less discard. Mine lives on the counter, and how often it eats depends on the season: twice a day in summer, when my kitchen is 26°C / 79°F, and once a day in winter, when it drops to 14°C / 57°F. The tips below are the small habits that keep mine predictable: when to feed, how to tell it's at its peak, what the smells mean, and what to do when it seems sleepy. None of them are rules. They're what works in a real kitchen, with a real week around it.
Keep it small
Once it's established, I keep about 20g in the jar. Less to feed, less discard, and it bounces back just as quickly.
Feed with purpose
I choose my feeding ratio based on when I want the starter to peak. A smaller feed usually peaks sooner, while a larger feed can give me more time.
Watch the peak
I usually bake when my starter has risen well and still looks bubbly and strong. If it has collapsed, I may feed it again before using it for bread.
Smell changes are normal
My starter does not smell exactly the same every day. It may smell fruity, tangy, yeasty or a little sharp depending on when it was last fed.
Use the fridge
When I am not baking often, I keep my starter in the fridge. It slows everything down and makes sourdough feel much easier to fit into real life.
Give it two feeds
If my starter seems sleepy after time in the fridge, I do not judge it after one feeding. I usually give it two calm feeds before deciding how strong it is.
Warmth speeds everything
A warmer kitchen usually makes my starter rise faster. In a cool kitchen, I expect the same feeding to take longer and plan around that.
Feed before judging
A weak starter may simply need more consistent feeding. I usually give it a few steady feeds before deciding it needs a bigger change.
Clean jars help
I like moving my starter to a clean jar regularly because it helps me see the rise clearly. It also keeps the process feeling less messy.
Rye wakes starters
When I want a slow starter to feel more active, I often add a little rye flour. It tends to give the starter more food and a stronger rise.
Mark the starting line
I mark the starter level after feeding so I can see how much it rises. This simple habit teaches me more than guessing by eye.
Discard less often
I do not make large feedings unless I need a lot of starter. Keeping the starter small makes discard feel useful instead of overwhelming.