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Your Complete Sourdough Starter Guide

You’re officially keeping a Sunday Rise starter! Have you named yours yet?

This little jar is a living culture, and now it’s part of your kitchen! Don’t worry... it doesn’t need anything complicated. Just consistency, a comfortable spot, and a little patience. Start below with maintenance, then explore the recipes when you’re ready.

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Room Temperature (For Frequent Bakers)

1

Feed Every 24 Hours

Discard half, then feed equal parts starter, flour, and water by weight (ex: 60g each).

2

Store on the Counter

Keep loosely covered at room temperature.

3

Bake at Peak Activity

Your starter should double in 4–6 hours when it’s strong and ready to use.

Refrigerator (For Occasional Bakers)

1

Feed Before Refrigerating

Feed, then let sit at room temperature for 1–2 hours.

2

Store Cold & Feed Weekly

Refrigerate with a loose lid and feed at least once per week.

3

Revive Before Baking

Bring to room temperature and feed 1–2 times until doubling reliably.

Sourdough Discard Crackers

Sourdough discard crackers are one of the easiest and most satisfying ways to use up extra starter. There’s no rise time, no complicated steps. Just thin, crispy, really flavourful crackers in under 30 minutes. If you’re new to sourdough, this is the kind of recipe that gives you an immediate win.

And they’re such an easy swap for something you probably already buy. Instead of grabbing a box of overly processed crackers from the grocery store, you can make your own with just flour, olive oil, salt, and your starter. Simple ingredients, better flavour, and it actually feels worth it.

Ingredients

240g (1 cup) sourdough discard
30g (2 tbsp) olive oil
3g (½ tsp) fine sea salt
120g (1 cup) all-purpose flour
Flaky sea salt or seasoning of choice, for topping

Instructions

Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a bowl, mix the sourdough discard, olive oil, salt, and flour until a smooth dough forms.
Divide the dough in half. Place one half between two sheets of parchment paper and roll it out as thin as possible — the thinner it is, the crispier your crackers will be.
Peel off the top layer of parchment and lightly brush the surface with olive oil.
Sprinkle with flaky salt or your toppings of choice.
Use a knife or pizza cutter to score into squares, rectangles, or any shape you like. (You can also leave them rustic and break them apart after baking.)
Transfer to a baking sheet and bake for 18–22 minutes, or until golden and crisp around the edges.
Let cool completely before breaking apart — they continue to crisp as they cool.

Flavour Variations

Herby & Savoury: Finely chopped fresh rosemary, thyme & flaky sea salt.
Cheese & Crisp: Finely grated parmesan or pecorino + cracked black pepper. Press the cheese lightly into the dough before baking so it adheres.
Everything Bagel: Everything bagel seasoning & an extra pinch of flaky salt.

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