Sourdough Essentials
How to Feed Your
Sourdough Starter
A simple guide to feeding ratios, schedules, storage, and keeping your starter healthy, active, and ready to bake.
What Feeding Your Sourdough Starter Actually Does
Feeding your sourdough starter is simply giving the natural wild yeast and beneficial bacteria fresh food. As they consume the flour, they multiply, produce bubbles, and create the strength that helps your dough rise.
Without regular feedings, the microorganisms eventually run out of food. Your starter becomes sluggish, develops more acidity, and loses the strength needed to consistently bake beautiful bread.
The good news is that sourdough starters are remarkably resilient. Whether you bake every day or only a few times a month, a simple feeding routine is usually all it takes to keep your starter healthy, active, and ready whenever you are ready to bake.
When Should I Feed My Starter?
Your feeding schedule depends on where you keep your starter and when you plan to bake.
Keeping It on the Counter?
Feed About Once Every 24 Hours
A room-temperature starter uses its food more quickly. Feed it again after it rises, peaks, and begins to fall.
Keeping It in the Refrigerator?
Feed About Once a Week
Cold storage slows fermentation. Feed your starter regularly and give it time to become active again before baking.
Planning to Bake?
Feed About 4 to 12 Hours Before Mixing
The exact timing depends on your kitchen temperature and how quickly your starter normally reaches its peak.
Watch your starter instead of relying only on the clock. Temperature, flour, feeding amount, and starter strength all affect how quickly it becomes ready.
Choose Your Feeding Ratio
The right feeding ratio depends on your kitchen temperature, your starter’s activity, and when you need it ready to use.
Everyday Feeding
Equal parts starter, water, and flour by weight. This is a straightforward feeding that generally reaches peak more quickly.
A Longer Window
One part starter with two parts water and two parts flour. This provides more food and generally creates a longer fermentation window.
A Much Larger Feed
One part starter with five parts water and five parts flour. Use this when you need a longer rise, have a warm kitchen, or want it to peak later.
Feeding ratios are measured by weight, not volume. Choose the ratio that fits your schedule rather than trying to use the same one every time.
Feed Your Starter in Five Steps
Discard the Excess
Keep the amount of starter you want to feed and remove the rest so the starter stays manageable and has enough fresh food.
Choose Your Feeding Ratio
Select the ratio that best fits your schedule, kitchen temperature, and how quickly you need the starter ready.
Add Water and Flour
Add the calculated amounts of room-temperature water and flour according to the feeding ratio you chose.
Mix Until Smooth
Stir thoroughly until the starter is evenly combined and no dry flour remains around the sides or bottom of the jar.
Cover Loosely and Let It Rise
Cover the jar without sealing it tightly, then leave the starter at room temperature until it becomes active and reaches its peak.
Signs Your Starter Is Ready
- It rises and roughly doubles in size.
- It is bubbly throughout the jar.
- It has a light, airy texture.
- It smells pleasantly tangy, never rotten.
- It begins to fall after peaking, which is completely normal.
Use your starter near its peak for the strongest rise and the best baking results.
Feeding FAQs
Straightforward answers to the questions beginners ask most often about feeding and maintaining a sourdough starter.
How often should I feed my sourdough starter?
A starter kept at room temperature generally needs to be fed about once every 24 hours. A starter stored in the refrigerator can usually be fed about once a week. Your kitchen temperature, feeding ratio, and the strength of your starter can all affect how quickly it becomes hungry again.
Do I have to discard every time?
In most cases, yes. Removing a portion before feeding keeps your starter at a manageable size and ensures the remaining yeast and bacteria receive enough fresh flour and water. Healthy discard does not have to be thrown away. You can refrigerate it and use it in pancakes, cookies, crackers, muffins, and other recipes.
What feeding ratio should I use?
There is no single ratio you must use every time. A 1:1:1 ratio usually peaks more quickly, while 1:2:2 or 1:5:5 gives the starter more food and creates a longer fermentation window. Choose your ratio based on your kitchen temperature, how active your starter is, and when you need it ready.
Can I use tap water?
Yes. If you regularly drink your tap water, it is perfectly fine to use for your sourdough starter. If your water has a very strong chlorine smell or taste, you can let it sit uncovered overnight or use filtered water instead, but ordinary tap water works well for most people.
Can I feed my starter straight from the refrigerator?
Yes. You can remove your starter from the refrigerator, discard the excess, and feed it immediately. There is no need to wait for it to reach room temperature first. After feeding, leave it at room temperature so it can warm up, become active, and begin rising again.
How do I know when my starter is ready to bake with?
A starter is ready when it rises predictably after feeding, roughly doubles in size, and contains bubbles throughout the jar. It should have a light, airy texture and a pleasantly tangy smell. For the strongest rise, use it near its highest point before it begins falling back down.