Department Notice: Temporary Starter Leave
Not every starter is destined for daily baking duties. If you're entering a busy season, heading out of town, or simply taking a break from baking, your starter can be safely tucked away in the refrigerator. This temporary pause slows its activity while keeping the culture alive and healthy. Follow the instructions below to send your starter on a well-earned hiatus—no dramatic farewell required.
When you're ready for its next baking era, a few feedings will have it back in action.
1. Take your active starter (ideally recently fed and bubbly).
2. Feed it as usual: Equal parts starter, water, and flour
3. Mix well until smooth.
1. Leave it at room temperature for 1–2 hours after feeding.
2. This gives the yeast a head start before slowing it down.
1. Cover the jar loosely or with a lid (not fully airtight).
2. Place it in the refrigerator.
Feed once per week:
1. Remove from fridge
2. Discard and Feed (see Day 2 for Reactivating Dehydrated Starter):
Discard half
Feed (equal parts starter to water to flour)
3. Let sit at room temp 1–2 hours (optional)
4. Return to fridge
1. Take starter out of the fridge.
2. Let it come to room temperature – your starter may expand during this time as it is waking up.
3. Discard and Feed (see Day 2 for Reactivating Dehydrated Starter):
Discard half
Feed (equal parts starter to water to flour)
4. Repeat feeding every 12–24 hours until it:
Doubles in size within 4–8 hours (if it falls after it rises, it is active and needs another feeding)
Looks bubbly and webbing on the sides of the jar when you look into it
💡 Helpful Tips
1. If you don’t bake often, a slightly thicker starter (more flour than water) keeps longer in the fridge – use your judgement.
2. A gray liquid on top (hooch) is normal—just stir in or pour off before feeding.
3. Use a larger jar (24-32 oz) to allow for expansion when it warms up.
4. If a hard "crust" forms on top of your starter in the jar, just grab it and throw it away. Everything below the hard crust is still good to use.