Getting Started with Sourdough: How to Make a Starter From Scratch

7. Maintaining Your Starter

The good news is that once you’ve passed the first week threshold into a ripe, mature starter, there’s not a lot that can kill your starter. If you miss a feeding, just pick up where you left off. If the starter looks dry, add slightly more water. If the starter looks wet, add slightly more flour. And, while we recommend using a wooden spoon or non-reactive metal like stainless steel, mixing your starter with a metal spoon won’t kill it either. Sourdough starters are hardy and can be revived and perfected with just a little course-correction.