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First steps with a starter someone gave you

A starter from a friend or a bakery is ready to bake with once it doubles reliably in your kitchen. Ask how it was fed (flour, ratio, how often), feed it the same way somewhere warm for two or three days, and use it once it doubles within 4 to 8 hours. Dry a spoonful as a backup.

Day 1: ask its routine; feed it the same way. Days 2 to 3: feed twice a day at 75 to 78°F until it doubles reliably. Then: bake, and dry a spoonful as a backup.

What to ask

Keep feeding it the same way at first; change one thing later if you want. Ratios are explained in feeding ratios.

  • Which flour it is fed (white, whole wheat, rye).
  • Its ratio and hydration: equal flour and water, or stiffer.
  • How often it is fed, and whether it lives in the fridge.
  • How long after a feed they use it.

Waking it up

A starter that travelled or sat in a fridge needs two or three warm feeds. Use a clean quart jar, mark the level, and feed twice a day. When it doubles within 4 to 8 hours, it is ready. If it stays slow, see reviving a starter.

Is it healthy?

Bubbles, a dome and a pleasant sour smell mean it is fine. Grey liquid on top is hooch, not a problem. Fuzzy spots (mold), pink or orange streaks or a smell that is not the usual sour or alcohol smell mean start again (how to tell).

Questions bakers ask

How long until I can bake with a gifted starter?

Usually after two or three feeds, once it doubles reliably in your kitchen.

Can I change how it is fed?

Yes, gradually, once it is settled: see changing your starter's flour.

Equipment for this job

Keep what you own when it does the job. These are the other exact models we profile.

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