I own a sourdough starter. This starter is older than our son (he’s 11 now) and has moved with us two times. It has come back from the brink of death at least twice, and has exploded into 8 jars at a time other times.

It is so easy to care for and maintain, it’s like the easiest pet in the world. Keep it in the fridge, feed it at least every two weeks, and make things with it.

No problems.

You need a non-reactive container. Mine is a cool little crock that will hold about 2 1/2 cups my dad got me. I have used glass jars and enameled steel bowls as well. Key here is you do not want something that has a tight closing lid, or that has no lid at all. One will explode, one will dry up. My crock is perfect for this by not sealing. A piece of plastic wrap with a rubber band would do the trick as well.

I see so many people so tentative about taking care of a starter. They are nervous about weighing versus measuring, temperatures, so many things. And I am sure that my methods would make some people turn up their nose, but they work, and that is all I really care about. Things that work and don’t add stress to my life. So, here it is.

Once a week (it’s on our list of things to do), I remove the starter from the fridge. I look at it. I’ll have to update with pictures! Because if it’s happily bubbling with some liquid, yay! The only thing to worry about is orange. If it goes orange, it’s not salvageable. Liquid on top, even greenish liquid is fine. Pour it off (I have never attempted to drink it, although people apparently would, in desperation). Spoon half the starter out (or as much as you need for your recipe, but let’s assume you are splitting your starter for a friend (or are asking a friend to split hers/ his)). Add to the starter at least a quarter and no more than a half of the total starter volume in flour (all purpose, whole wheat, high gluten, whatever floats your boat) and an equal amount of water. I use filtered water, I don’t know about using ‘normal’ tap water. Please don’t fret over the amounts, this is all eyed. Then stir them up, and put them in the fridge.

A big fear of early users was that if it froze in Alaska, it would die, so ‘sourdoughs’ used to sleep with their starter. But if it freezes, it ought to be fine. Heat will actually kill it. I like keeping it in the fridge so that it grows slowly. If I need a lot suddenly, like for the new donuts I want to try, I will leave it out on the counter, where it will bubble happily.

And this ought to be done every 1-3 weeks, so every week or two is a good excuse to make some tasty sourdough goodies!

And that is seriously it. All you need to do to care for and feed your starter.