Liquid Instructions

Your Liquid Sourdough Starter Has Arrived, Now Let’s Get It Activated

What You Need:

  • A clean glass jar or container (16 oz or larger)

  • Bread Flour or All-purpose flour (unbleached preferred)

  • Filtered or dechlorinated water (room temperature)

  • Spoon, chopstick or glass stir rod ( See products page)

Step-by-Step Instructions:

1. Transfer the Starter

  • Pour the entire contents of the liquid starter into a large clean jar.

2. Feed Immediately

  • For every 1oz liquid starter add 20g of flour.

  • Add water slowly ( just enough for it to be barely stir-able and stir well until fully mixed. The consistency should resemble THICK pancake batter.

3. Cover Loosely

  • Cover the jar with a lid set on top (not sealed) or a clean cloth secured with a rubber band.

4. Let It Rise

  • Place the jar in a warm spot (70–90F).

  • Let it sit for 6–12 hours, or until you see bubbles and light expansion.

5. Discard & Feed Again

  • Once active, discard about 2/3 of the starter (this keeps it strong / healthy).

  • Feed again with the method above, the ratio should be 1:1:1 (Starter:Flour:Water)

  • Repeat every 12–24 hours for 1–2 days until it reliably doubles in size within 4–6 hours after feeding.

Ready to Bake?

Once the starter doubles in volume within 4–6 hours of feeding, it’s strong and ready for baking. If it takes longer, keep feeding daily.

Notes:

  • If your starter seems sluggish at first, don't worry—shipping can make it sleepy. A few days of regular feedings will bring it back to life.

  • Always use non-chlorinated water.

  • Store in the fridge once fully active if you’re not baking daily.

Questions?

        See the FAQ page / message us if you can't find your answer!