Maintaining a traditional wet sourdough starter can sometimes feel like a daily commitment. A Dry Sourdough Starter offers more convenient, low-maintenance alternative while still providing the same delicious and tangy results!

A stiff or dry sourdough starter is an excellent option for bakers who prefer a lower hydration level in their starter. It provides a thicker and more resilient consistency, making it easier to handle and store.

Let me show you how I keep a stiff or dry sourdough starter in the refrigerator, ensuring its longevity and readiness for baking whenever you desire.

What is a Stiff/Dry Sourdough Starter?

A stiff or dry sourdough starter has a lower hydration level, resulting in a firm and less sticky texture compared to wet starters. It typically resembles a dough-like consistency, making it easier to work with and maintain.

How to Create a Stiff or Dry Sourdough Starter

Step 1: In a clean glass jar, combine equal parts, by weight, of flour and water. For example, use 100 grams of flour and 50 grams of water for a stiffer consistency. I use my kitchen scale for this part.

Step 2: Stir the mixture until well combined, ensuring all the flour is hydrated and no dry pockets remain.

Step 3: Knead the mixture in the jar or on a lightly floured surface for a few minutes until it forms a cohesive dough-like ball.

Step 4: Return the dough to the jar and cover it with a lid or plastic wrap, leaving a small opening for airflow.

Step 5: Place the jar in a warm spot (around 70°F to 75°F or 21°C to 24°C) and allow it to ferment for 24 hours.

Step 6: After 24 hours, remove a small portion of the starter and discard the rest. Feed the remaining starter with fresh flour and water in a 1:1 ratio (starter:flour). Knead the mixture until well combined.

Step 7: Repeat the feeding process every 24 hours for 7-10 days, or until your stiff or dry sourdough starter becomes active, doubling in size within a few hours after feeding.

How to Maintain a Stiff/Dry Sourdough Starter in the Refrigerator

Step 1: Before refrigerating, ensure your sourdough starter is active and at its peak. Feed it with fresh flour in a 1:1 ratio (starter:flour) to maintain its consistency and hydration level.

Step 2: Transfer the active starter to a clean glass jar with enough room for expansion. Cover the jar tightly with a lid or plastic wrap to prevent moisture loss.

Step 3: Place the jar in the refrigerator. The cool temperature will slow down fermentation and reduce the need for frequent feedings.

Step 4: Feed your refrigerated stiff or dry starter once every 1-2 weeks. Discard a portion of the starter (about half) and add fresh flour in a 1:1 ratio (starter:flour). Knead the mixture until well combined.

Step 5: After feeding, return the jar to the refrigerator. The reduced frequency of feedings helps maintain the desired stiffness and dryness of the starter.

Step 6: Repeat this feeding routine every 1-2 weeks to keep your refrigerated stiff or dry sourdough starter active and healthy.

4. Reviving a Stiff/Dry Sourdough Starter: If your stiff or dry sourdough starter shows signs of deterioration or

Why You’ll Love Keeping a Dry Sourdough Starter

Resilient and Travel-Friendly – Great for bakers who don’t bake every day or who want to take their starter on the go.

Less Maintenance – Unlike a wet starter that requires frequent feeding, a dry starter can go weeks or even months without attention.

Easy to Store – A dry starter takes up minimal space and can be kept at room temperature or in the freezer for long-term storage.

Less Waste – No need for daily discards; simply refresh when needed.

What’s the Real Difference Between a Wet and Dry Starter?

Wet Starter

• Hydration: 100% (equal parts water and flour by weight)
• Consistency: Like pancake batter
• Feeding Schedule: Requires frequent feedings (every 12-24 hours)
• Activation: Ready to use in 4-6 hours after feeding
• Storage: Refrigerated or at room temperature with regular maintenance

Dry Starter

• Hydration: about 50% (half the amount of water compared to flour by weight)
• Consistency: A stiff, dough-like texture
• Feeding Schedule: Can be left unfed for weeks or even months (this works out perfectly for our busy summer not-in-the-kitchen-lifestyle!)
• Activation: Requires rehydration and feeding over 24-48 hours before baking

Questions People are asking about making a Dry Sourdough Starter

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Making the Perfect Milled-Grain Sourdough Loaf

Keeping a dry sourdough starter is an excellent way to enjoy sourdough baking with less hassle. Whether you’re an avid baker, need to keep your starter on hold during a busy season or just want an easy backup, this method ensures you always have a healthy starter ready when you need it.

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