If you’ve ever dealt with a failed sourdough starter or an unexpected contamination, you know the heartbreak of losing all that hard work. That’s why I keep two jars of starter at all times! Having a backup has saved me and has become a reliable part of my sourdough routine. When I bake my bread, I just use about half the needed starter from each jar, so they both get used equally and get fed around the same times.

A Backup Plan for Peace of Mind

The main reason I keep a second jar of starter is as a backup in case something happens to the first. Starters are resilient, but they can occasionally go bad due to contamination, missed feedings, or even just a bad batch of flour. Keeping a second jar ensures I always have a backup starter ready to go, so I don’t have to start from scratch or interrupt my baking routine.

Having a backup is like having an insurance policy for your baking – it’s there to support you through unexpected mishaps!

How I Store My Starter

I keep both jars of starter in the fridge unless I am baking with them. This way, they require less maintenance, and I can simply pull them out, get the amount I need for baking, and put them back in the fridge (if not feeding too).

This method works well for bakers who don’t bake daily. If you are going to bake daily, you might prefer keeping a starter on the counter and feeding it daily as you bake.

3. Experimenting with Different Flours and Flavors

Keeping two starters allows me to experiment with different flours, which can produce unique flavors and textures in the bread. For instance, my primary starter might be fed with bread flour, while my second could be fed with whole wheat or rye. This opens up flavor options when I bake, giving my bread a new twist simply by switching between starters.

Having two jars gives you flexibility to explore, try new grains, or adapt your starter based on the type of bread you’re baking without risking your main starter.

5. Troubleshooting Made Easier

If one starter starts acting up – becoming sluggish, smelling off, or showing signs of contamination – my second jar is ready to step in. I can troubleshoot my first starter while relying on my second to keep my baking going. Having two jars also lets me perform a “reset” on one starter if needed without risking losing all my work.

How to Maintain Two Starters

If you’re ready to keep a backup jar of starter, here’s a simple routine that works well:

1. Feeding & Feeding Schedule: I only feed my starters when I need more because I have used most of it. Since my starters live in the fridge full-time, they require much less maintenance than if they lived on the counter. I try to use a little bit from each starter at every bake, so that they are both ready to be fed around the same time. When I am ready to feed them, I pull them from the fridge, feed them, leave them on the counter at room temperature until bubbles start to form (usually an hour or so), and then return them to the fridge.
2. Labeling: I have named both of my starters. This way if I experiment with one, I can keep track more easily. I also know the weight of my jars empty, and have that written on the bottom of the jar. This helps with feeding calculations etc.
3. Using Them: I pull the jars out of the fridge when I am ready to bake, pull the amount of starter needed (about half from each jar) and put it in my mixing bowl, then return the starter jars back to the fridge.

Keeping two jars of starter may seem like extra work, but it’s a simple system that has given me peace of mind and flexibility as a sourdough baker. Whether I need a backup, or want to experiment, having two jars of starter has become an invaluable part of my sourdough journey.

So if you’re serious about your sourdough or just want a little extra security, give the two-starter method a try. It’s a small investment of time that can make a big difference in your baking routine – and help ensure you always have a happy, healthy starter on hand.