Sourdough Made Simple: What I’ve Learned to Make It Easier

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Today, we’re diving into sourdough—specifically, the tips and tricks I’ve learned to make it easier and less overwhelming. Sourdough is often seen as a gateway into homesteading, the "crunchy" community, or simply a more natural way of living. It’s one of those things that gets pushed on social media, where it feels like all the cool homesteaders and women are making it.

I get it—it can feel like a must-do, a challenge to prove you're living the "right" kind of life. But I want to assure you right now: if you're making bread at home (even if it’s not sourdough), that is a huge win. You should feel proud of that. No shame here, whether you’re making regular yeasted bread or buying it from the store. But many of my friends have been reaching out to me lately about sourdough, and I thought it was time to answer some of the most common questions and share some lessons I’ve learned to make it easier.

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You Can Make Sourdough!

When I first got into sourdough, I had almost no experience baking bread at all. I tried making bread as a teenager—let’s just say it didn’t go well. One loaf was too salty, another was bland, and a third didn’t rise properly. After a few failed attempts, I figured I just wasn’t meant to bake bread and walked away from it for a while.

Fast forward to marriage and moving back to the farm, and I decided to give sourdough another shot. A friend gave me a starter, and I went online to find how-to guides. I ended up buying an incredibly detailed course for about $100. The woman teaching the course was knowledgeable, but it was very scientific and precise. I was expected to document every step, weigh everything, and follow complicated ratios. I was ready to quit within a week.

But I liked the taste of the bread, so I decided to try a more relaxed approach. I went rogue and started figuring it out, my way. And you know what? It doesn’t take much to make sourdough work. I learned that it’s very hard to kill sourdough—just keep it fed or cold, and it’ll be fine.

“Sourdough doesn’t need to be complicated. Once you get comfortable with your starter, you’ll find your rhythm, and it’ll become second nature”

— SimplyLivingHomestead.com

Sourdough Isn’t Fragile

Here’s a key point: it takes a lot to kill sourdough. If you need to step away from it for a bit—whether you're going on vacation or just have a busy week—stick it in the fridge. It’ll be fine. If it turns pink or gets moldy, then yes, toss it. But really, all it needs is to be kept fed or cold. If you’re busy or need a break, the fridge is your best friend.

I’ve left mine in the fridge for months without feeding it, and it still came back to life when I needed it. If you don’t have time to feed it every day, just put it in the fridge and forget about it for a while. It’s incredibly forgiving.

Feeding Your Starter: The Simple Method

I keep my sourdough starter in the fridge, in a mason jar, covered with either a beeswax cloth or just a cloth napkin with a rubber band. This allows it to breathe without getting particles in it.

Here's my feeding method:

Pull it out the day before you want to use it: Feed it the same amount of flour and water as you have starter.
Feed it again a few hours before you bake: This keeps it active.
After using it: Leave about ¼ cup of starter, feed it the same amount of flour and water, and return it to the fridge.

I’ve gone as long as two months without feeding it, and it revived just fine. If it’s been over a few weeks, give it a few extra days of feedings to wake it up before baking with it. But don’t worry, your starter is not dead.

Consistency Over Precision

There are a lot of different feeding ratios you might come across, like 1:1:1 or 1:1:5. The thing to know is that it doesn’t have to be super specific. Consistency is more important than following exact ratios. You can adjust the ratio to suit your preferences—just make sure you stay consistent with your feeding method.

You might like your starter to be thick like a batter or runnier so it pours off your spoon. Both work as long as you adjust for the moisture in your recipe.

Common Feeding Tips

Don’t Overfeed: Don’t feed more than three times the amount of starter you already have. For example, if you have ¼ cup of starter, don’t add more than ¾ cup of water and flour.
Feed More Often if It’s Hungry: If your starter is showing “hooch”—the dark liquid that sits on top—it’s hungry. If this happens, feed it more often or a larger amount of flour and water.
Consistency Matters: If you see hooch and you’re leaving it out at room temperature, it’s a sign that your starter is hungry. Either feed it more often or in larger quantities.

Is Your Starter Happy?

How do you know if your starter is happy? It should bubble and show some activity, but it doesn’t always need to double in size. Some people’s starters double, others don’t—it doesn’t mean your starter isn’t working. The key is to see it bubbly and active. A rubber band around the jar can help you track its progress, but don’t worry if it doesn’t always double; as long as it’s bubbly, you’re good.

Using Discard: A Great Confidence Booster

Don’t worry if your starter isn’t perfect right away. If you’re nervous about using an immature starter for bread, make some discard recipes first. Discard is simply a less active starter, and it’s perfect for making things like pancakes, waffles, or even pizza dough. You’ll get to experiment and practice without worrying about getting your bread perfect.

Reviving a Starter

If your starter has been neglected for a while (like more than a month in the fridge), you can revive it. First, pour off the hooch, then feed it a small amount of flour and water twice a day and keep it in a warm place. A week of this will usually get it back to life. I personally keep mine near a coffee maker that stays warm, which has worked great for me. In a few days, your starter should be bubbly and happy again!

Final Thoughts

Sourdough doesn’t have to be intimidating. It’s actually pretty simple once you find a routine that works for you. You don’t need to obsess over the details—consistency is the key. And if it gets away from you for a while, no worries! It’s incredibly resilient and easy to revive.

I hope this post gives you some encouragement and practical tips to make sourdough a little less overwhelming. If you’re feeling discouraged, remember: It’s not about perfection. Just have fun with the process and give yourself some grace as you learn. You’ve got this!

And if you want more sourdough tips and recipes, be sure to sign up for my newsletter! There’s plenty more to come.