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Once used for your recipes, Sourdough can be stored in 3 ways, depending on how long you wish to keep it.
First, you must evaluate whether you want it available EVERY DAY or prefer to use it occasionally. In the first case, you will need to refresh the sourdough daily, while in the second case, you can store it in the refrigerator or freezer for several days. However, I suggest scheduling the cycle of 3 refreshments at least once every 15-20 days to avoid diluting the yeasts and causing them to lose their strength.
HOW TO STORE SOURDOUGH AT ROOM TEMPERATURE (FOR 24 HOURS)
Storing the sourdough starter at room temperature is crucial for two reasons: if you need to use it every day (although this is unlikely at home) or if you need to refresh it after several days in the fridge.
If the above describes your need, you must refresh the mother yeast EVERY DAY and store it at room temperature (19°C to 20°C – 66° to 68°F) for 24 hours. Whether you store your sourdough in the water or tied-up, detailed instructions are on the page dedicated to How to Feed Sourdough Starter.
STORAGE OF SOURDOUGH IN THE FRIDGE (FOR 7-10 DAYS)
I recommend this type of storage for home use because it allows you to keep the Sourdough for about one week without causing an excessive loss of strength.
After the bath (as explained above), squeeze and knead:
- 1kg starter
- 2kg of Bread Flour
- 800gr water at 30°C (86°F)
Knead it, roll it to 1-2 cm of thickness, roll it up, and soak it in cold tap water (about 19°C (66°F))
Leave the Sourdough at room temperature until it comes to the surface. Then, place it in the fridge at +4°C (39°F) for 7-10 days.
Sourdough does not absorb odors that may be in the refrigerator, so you can leave it uncovered.
Evaluating the fridge’s temperature is crucial because if it is too far from +4°C, the sourdough’s shelf life will be reduced to 4-5 days.
To reactivate the Sourdough starter, leave it at room temperature for 24 hours and proceed with the regular daily refreshments for at least 4-5 days before using it in the recipe.
HOW TO STORE THE SOURDOUGH IN THE FREEZER (FOR MORE THAN 1 MONTH)
To further extend the period of preservation – more than 1 month – I suggest to FREEZE your Sourdough Starter, moving as follows:
After soaking the Sourdough as explained above, squeeze it and knead it following these proportions:
- 1 kg starter
- 2 kg of Bread Flour
- 800 g water at 30°C (86°F)
Knead all the ingredients, roll the dough to 1-2 cm of thickness, roll it up, and soak it in cold tap water at 19°C/20°C (66°F – 68°F). Leave at room temperature until the Sourdough rises to the surface and then place in the refrigerator, uncovered, at +4°C (39°F) for 24 hours. Put it in the freezer the next day and wait for the entire mass to completely freeze before covering the Sourdough with a plastic wrap sheet.
To reactivate the Sourdough, it is crucial to avoid temperature shocks. To do this, please place it in the refrigerator for 24 hours. Then, put it at room temperature for 24 hours or until the Sourdough rises to the surface again. Finally, you can proceed with standard refreshments.
33 comments about “Come conservare il Lievito Madre”
Salve, vorrei un’informazione
Ieri alle 12 ho provato a fare il lievito madre con la farina forte da w360, quindi 100g di farina e 50 gr di acqua a 25° quella della rete, ho lavorato l’impasto ottenendo un impasto omogeneo e consistente, tirato col mattarello ho ottenuto una lingua avvolto tipo girella, messo nel barattolo di vetro chiuso con pellicola bucata, oggi pomeriggio mi accorgo che il lievito si è sgonfiato, ed è diventato appicicoso sono trascorse solo 12 ore, è da buttare?
Ciao Michele,
se vuoi iniziare il tuo lievito madre, ti consiglio di seguire il procedimento che trovi in questa pagina:
A presto!
Buona sera ! ho ricevuto una piccola quantità di lievito madre !io lo vorrei conservare per il futuro se vorrei usarlo come mi devo comportare e cosa devo fare prima di metterlo a congelare!
Ciao Valentino,
rinfrescalo prima giornalmente per una settimana (ecco come fare )e poi segui le istruzioni nella pagina qui sopra per poterlo mettere in congelatore!
A presto!