How to Care for Your Starter through the Summer Heat and Humidity
If your sourdough starter has suddenly turned into a bubbling volcano—or worse, collapsed into a sad, flat mess—this blog post is for you. In Malta’s hot, humid summer months, everything ferments faster… including your precious starter.
But don’t worry—this guide will show you how to protect your starter from the heat and keep it thriving through even the stickiest of summer days.
🌡️ Top Tips for Caring for Your Starter in Hot Weather
- 🧊 Feed with Cooler Water
When the air is hot, cooler water (even slightly chilled from the fridge) helps slow down the fermentation process. Remember, fermentation is temperature-sensitive—cooler water keeps things under control and prevents your starter from going into overdrive and exhausting itself too quickly. - ⏲️ Feed, Wait for Peak Activity, Then Refrigerate Immediately
During summer, your starter will reach peak activity faster than usual, sometimes within 2 to 4 hours. To prevent it from fermenting too long and weakening the culture, feed it, wait until it’s at its bubbly, doubled peak, then pop it straight into the fridge. This helps preserve its strength and prevents it from literally dying of heat. - 🧊 Store at the Back of the Fridge
Don’t just shove your starter near the fridge door where temperatures fluctuate every time it’s opened. Keep it at the back of the fridge where temperatures stay consistently cool—this keeps your starter happy and stable between feedings. - 📏 Feed Smaller, More Frequently (If Kept at Room Temperature)
If you prefer to keep your starter on the counter (which I honestly do not recommend), reduce the size of your feedings and feed more often to avoid over-fermentation. - 📦 Consider Dehydrating or Freezing Your Starter
If you know you won’t be baking regularly, give your starter a little summer break too! Dehydrate or freeze a portion to have a backup safely stored away in case things go south. (Scroll down for the full preservation guide!)
🧊 How to Freeze Your Starter
- Feed your starter and wait until it’s bubbly and active.
- Portion it into small amounts (50–100g) and place it in airtight containers or ziplock bags.
- Label with the date and pop it in the freezer.
📅 Shelf Life: Up to 3 months in the freezer for best results.
➡️ To revive: Thaw overnight, feed with fresh flour and water, and let it bubble back to life!
🌬️ How to Dehydrate Your Starter
- Spread a thin layer of active starter onto parchment paper.
- Let it air dry in a cool, dry place or use a dehydrator on the lowest setting.
- Once completely dry and brittle, break it into flakes and store in a ziplock bag.
📅 Shelf Life: Stays good for up to 12 months when stored in a cool, dry place!
➡️ To revive: Follow our easy rehydration guide included with every dehydrated starter purchase, or download it free from our website!
💡 Pro Tip: Even if you’re not planning to stop baking, keeping a dehydrated or frozen backup ensures you’re always covered—no matter what the Maltese summer throws at your kitchen!
✨ Need a backup without the hassle?
Order our mature, dehydrated sourdough starter—perfectly preserved, ready for action, and comes with a FREE Rehydration Guide and Starter Maintenance Guide. Now shipping worldwide!