Learn how to feed and maintain a successful sourdough starter in 3 easy steps! Tips shared for choosing the best flour, the right jar, and how to keep it alive (without the stress).
Without fail, the most intimidating aspect of sourdough bread recipes is understanding how to feed and maintain your sourdough starter. If you don’t have a healthy starter, you can’t make sourdough bread, sourdough focaccia or anything else with a lofty-high rise! I discuss this in detail in my bestselling book, Artisan Sourdough Made Simple. However, I’ve written a quick guide below so you can tackle this right away.
In this post, you’ll find sourdough starter feeding instructions (at a glance) and (in depth) depending on how much instruction you need. I’ve also included tips on how to store & maintain your sourdough starter with helpful FAQs at the end.
But First: What is Sourdough Starter?
Simply put: a sourdough starter is a live fermented culture of flour and water. Once it’s fed with additional flour and water (and left in a warm spot to rise, ideally 75+ F), it becomes bubbly and active. A small portion of this active starter is used to make bread dough rise. Instant yeast is not required.
Why Feeding Matters
Most bakers, especially beginners, don’t realize that you can’t just create a sourdough starter, leave it on the counter and expect it to work on a moment’s notice. You’ll need to feed it every time prior to making bread dough. This is referred to as “activating” your starter. Then, to keep it alive, you’ll need to maintain it with regular ongoing feedings to keep it strong.
Feeding Sourdough Starter (You Will Need):
- Sourdough Starter
- Jar with lid (I use this one)
- Kitchen Scale
- Bread flour or all purpose
- Water, filtered or quality tap water (that doesn’t taste like chlorine).
Looking for a starter? Try my Beginner Sourdough Starter Recipe with step-by-step instructions.
What is the Sourdough Starter Feeding Ratio?
Because we all have different quantities of sourdough starter, bakers feed their starters by ratio. The most common feeding ratio is 1:1:1 (sourdough starter: flour: water). For example, let’s say you have 40 g of sourdough starter in a jar. To feed it, you’ll add 40 g of flour + 40 g of water. This is referred to feeding with “equal parts by weight.” You need a scale for this. You should also know, this feeding ratio applies to any quantity of starter. If you have 20 g starter in a jar, feed it with 20 g flour + 20 g water.
How To Feed Your Sourdough Starter (at a Glance)
- Remove and discard half of your sourdough starter
- Feed what’s left in the jar with equal parts flour and water by weight (1:1:1 feeding ratio).
- Let rise at room temperature (covered or airtight) ideally 75+ F, until bubbly, active and double in size (2-12 hrs.).
*Note: Before you begin, establish a regular feeding time. Morning or evening; the time itself doesn’t matter. What does matter is consistency. Feeding your starter at roughly the same time each day will train it to rise and fall predictably. This way, you’ll know when it’s ready to use. For example, if you want to make dough at 7 PM (and your starter takes about 5 hrs to rise), feed it at 2 PM.
Feeding Sourdough Starter (In-Depth)
- Remove and Discard. Let’s say you have about 120 g of sourdough starter. The first step is to remove half, about 60 g, into a separate bowl (use a spoon or pour it out). What’s leftover in the bowl- the amount you just removed- is called sourdough discard. The discard can be used to make sourdough discard recipes such as my fluffy sourdough pancakes. Or, if discolored and smelly, you can just throw it out (we’ll talk more about this later).
- Feed the Starter. Now, you’re going to feed what’s left in the jar with equal parts flour & water by weight. I follow the sourdough feeding ratio of 1:1:1 (sourdough starter: flour: water). So, let’s continue with our example: You had 120 g of starter and removed half. You now have 60 g of sourdough starter in the jar. Feed it with 60 g flour + 60 g of water. Mix well with a fork, scraping down the sides as needed until the texture turns into a thick, lump-free batter. Place the lid on top.
- Let Rise Until Bubbly, Active & Double in Size (2-12 hrs.) Place your starter in a warm spot to rise and activate, ideally 75-80 F. Temperature is really important. The warmer it is, the faster it will rise. Your starter is active when it shows the following signs: doubles in size, small and large bubbles appear, has a spongey or fluffy texture and exhibits a pleasant aroma.
TIP: What goes up must come down. An active sourdough starter, one that has doubled in size, will eventually fall back down. This is normal. There’s nothing wrong with your starter when it falls; it’s just losing its strength as it goes down. It will only stay fully risen for 1-2 hours (this varies). Use it to make bread dough at peak height.
How to Store Sourdough Starter
Once you have a starter, you’ll need to maintain it with regular feedings when not in use- otherwise your bread won’t rise. Your feeding maintenance routine is directly related to where it’s stored and how often you plan to bake.
- Room Temperature: if you bake a few times a week, keep your starter at room temperature. You’ll need to feed it (1x) per day, even when not in use. Storing at room temperature, especially if it’s warm, will make it ready to use faster.
- In the Fridge: if you bake only once a week or once a month, store your starter in the fridge. Feed it (1x) per week to maintain it’s strength. You do not need to bring it to room temperature first before feeding it; just remove it from the fridge, feed it and put it back. When ready to use, feed the cold starter at room temperature until it perks back up. Use warm water. Find a warm spot. Remember, the warmer it is, the faster it will rise.
Feeding Sourdough Starter FAQs
Q: Why do we remove and discard sourdough starter?
This is the #1 question asked about the feeding process. While it might feel wasteful, it’s done to refresh the acidity levels and to control the starter’s growth in size. I recommend removing half as a guideline, but the exact quantity is not set in stone. Some days you’ll remove more or less, depending on what the starter looks like. If you do not discard (and yes, some bakers choose to do this), your starter would grow exponentially making it difficult to maintain. But remember! You don’t have to throw the discard away.
Q: What should I do with sourdough discard?
Make sourdough discard recipes. Additionally, you can save discard in the fridge, freeze it, share it, or create a new starter.
Q: What if I don’t have a scale? Can I use measuring cups to feed my starter?
Yes, absolutely. However, “equal parts by weight” does not translate into measuring cups. Why? Because 1/4 cup flour does not weigh the same as 1/4 water. You can certainly use “equal measurements” if you’d like, but the texture will most likely be off. Adjust with more/less flour and water to achieve a thick, batter-like consistency.
Q: Do I need to feed and activate my starter every time before using it?
Yes. You cannot bake with inactive starter. To activate your starter, feed it with fresh flour and water, and then wait for it to bubble and double in size. Feeding a starter is not a once off activation process (like a new cell phone).
Q: What if I forget to feed my starter?
Totally normal. We all forget at some point. It’s not dead (and you didn’t ruin it). Please keep feeding it until it becomes bubbly and active. For best results, find a warm spot and use warm water for a boost. Starters are more resilient than you’d think- they just need time and patience.
Q: What’s the best flour for feeding sourdough starter?
Starters like routine. In my experience, it’s best to feed your main jar of starter with the same flour it’s made of.
For white flour starters, use unbleached all purpose flour or bread flour. These flours are inexpensive, easy to find, and reliable for starter growth. For whole wheat starters, use whole wheat flour. For rye starters, use rye flour etc.
For variety, some bakers prefer to use a 50/50 blend of whole wheat and white flour for an enzyme boost (starters love enzymes). This is fine too. See what works best for your taste, your budget and your convenience level.
Just do me one favor: when choosing flour, always consider how the starter will be used.
For example, a 100 % whole wheat starter might not work for Soft Sourdough Cinnamon Rolls because the unsifted bran will make the dough more hearty, rather than light and airy. On the flip side, it might be more desirable for Light Whole Wheat Sourdough to really amplify the nutty, wholegrain taste.
Q: What’s the best jar or container for sourdough starter? Does it need to be airtight?
Currently, I use a 3/4 L glass jar with a latch top. I love it. I prefer glass over plastic, it’s easy to clean and it doesn’t absorb any weird smells or chemicals.
Oftentimes, I switch things up and use jam jars, glasses and/or whatever else is clean! My friend Jim recently sent me this sourdough starter jar to try- it’s really cool. Whatever you choose, make sure the jar is large enough to accommodate the starter’s growth when it doubles in size- this is key.
Regarding the lid: it can be airtight or loosely covered. It depends on the baker. For example, when I want my starter to bubble up fast, I keep it airtight. But if the jar is not large enough for the starter to grow, it might burst through the lid. Always keep an eye on it. Alternatively, rest the lid on top of the jar without securing it. This way, the jar is technically still covered but it won’t break as the starter rises.
Q: How long will it take for my starter to rise?
The activation process is not instant. Plan on 2-12 hrs. depending on temperature and the strength of your starter. The warmer it is, the faster it will rise.
Q: Can you recommend a warm spot for my starter to rise?
Potential warm spots include a proofing box, a microwave with the light on, or inside the oven (turned off) with the light on for 1-2 hours but not overnight- the environment will become too warm. You can also try a warm water bath, with frequent water changes to maintain temperature.
Q: What is hooch?
At some point, you’ll experience a dark, grayish liquid on the surface of your sourdough starter. Don’t stress. Hooch is just a sign that your starter needs to be fed. Simply pour it off, removing any discolored starter underneath and give it a fresh feeding. The image below features two different starters I keep in the fridge: Country Starter (fed with 50/50 white flour + whole wheat) and my Basic Starter (all white flour) both with a layer of hooch on the surface.
Feeding Sourdough Starter: My Best Tips & Tricks
- Prep Time: 5 hours
- Total Time: 5 hours
- Yield: 1 cup
- Category: Sourdough Starters
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
Learn how to feed and maintain a successful sourdough starter in 3 easy steps! Tips shared for choosing the best flour, the right jar, and how to keep it alive (without the stress).
Ingredients
- Sourdough Starter
- Jar with lid (I use this one)
- Digital Kitchen Scale
- Bread flour or all purpose
- Water, filtered or regular quality tap water
Instructions
*Note: Before you begin, establish a regular feeding time. Morning or evening; the time itself doesn’t matter. What does matter is consistency. Feeding your starter at roughly the same time each day will train it to rise and fall predictably. This way, you’ll know when it’s ready to use. For example, if you want to make dough at 7 PM (and your starter takes about 5 hrs to rise), feed it at 2 PM.
- Remove and discard half of your sourdough starter from the jar.
- Feed what’s left in the jar with equal parts flour and water by weight (1:1:1 feeding ratio). You need a digital kitchen scale for this. Because we all work with different quantities of starters, this 1:1:1 feeding ratio is best understood by example. So, if you have 60 g of starter in the jar, feed it with 60 g flour + 60 g water. If you have 30 g of starter, feed it with 30 g of flour and 30 g of water. Mix well with a fork, scraping down the sides as needed. Cover the jar with a lid. The lid can be airtight or loosely placed on top- your choice. Note: if the jar is airtight, the pressure will build up fast. Keep an eye on the jar so it doesn’t burst.
- Let your starter rise at room temperature, ideally 75+ F (the warmer it is, the faster it will rise), until bubbly, active and double in size (2-12 hrs). When your starter is at peak height, it’s ready to use. Eventually it will fall back down, and become inactive again. Then, you’ll need to repeat the feeding process.
Keywords: sourdough starter, how to, feeding sourdough starter, maintain, flour, water, wild yeast, sourdough bread, artisan sourdough
Comments
Barbara Kates says
Very helpful in helping to take the ‘new baby’ fear away!
★★★★★
Andrea says
Hello! My starter was neglected in the fridge and frozen for a few months. I have fed it a few times and it is still alive. Yay. I fed it 24 hours ago and it started rising yesterday afternoon. This morning (feeding time) it is still almost doubled! Do i go ahead with the feeding or wait until it has fallen back down? Details: 50/50 whole wheat blend and it is 20 degrees Celsius in my kitchen. Thank you!
Terry says
I’ve read elsewhere that starter can be fed twice per day, for quicker development. How do I tell when it “needs” to be fed again? Once it’s fallen back to its original volume? If the presence of hooch or an “off” smell means it’s overdue to be fed, is there a point when it’s too early to feed it again? It’s been over a week now and my starter still doesn’t seem ready.
Danette says
Hi My stater id 10 days old, do I feed it once a day or twice a day?Thank you.
Teresa Gadway says
Hllo & thank you for the great instructions. one question, when its time to check to see if the starter is ready- am i supposed to stir it before getting some to see if it floats?
Thank you, i’m still trying to get my timing right so that i have time to bake it. the first batch of starter thaT I did kind of fell apart during step 3. so i had to toss it & start again.
Linda says
The information you shared is wonderful and written so that a beginner can understand. Often others make it seem so complicated.
Thank you for sharing your tips and tricks!
★★★★★
Emilie Raffa says
You are very welcome Linda! I’m glad you’ve found this article helpful :)
Julie says
I completely agree. Thank you!
★★★★★
Moya says
Love your instructions on how to make the sourdough starter. Had issue with it rising but after coming across your website it’s rising!!!! My question is that I fed it this morning, it more than doubled in size, however I’m not baking today so I left it and it is gradually falling. Should I feed it again today or wait til tomorrow when I shall be making bread?
Thanks in advance
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Cyndee R. says
When your recipes say to “feed your starter a few days before baking”, do you only feed it that one time or do you feed it each day until baking? Thanks!
ellen says
Why do you discard the starter you take out of jar at first before you feed it? Can’t you use that for bread?
Denise Loverro says
I inadvertently used a self rising flour. Will this be ok to continue using with my starter? I made the focaccia bread but didn’t cover when cooking so it was a bit hard around the edges but delicious
Denise LoverroDenise Loverro says
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Becky says
Thank you so much for these in-depth sourdough start tips! I am new to this and have looked at many resources but I was still confused until I read your post. It’s straightforward and easy to understand. Thanks!
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Michelle says
Aloha ~ thank you so much for all this helpful info! I’ve just made my second loaf of bread with your recipes and it’s going great. My question is regarding the starter – how can I know how much starter I already have in the jar when I need to feed it, especially if I decide not to discard? Do I need to take it out of the jar and weigh it or just add equal weight flour and water to it guessing how much?
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Kate says
I’m wondering the same. Do you weigh the jar empty, at the start?
Michelle says
I’ve just been guesstimating and it’s going fine! I’m also not discarding
gaby says
now what if I over fed my starter, the receipe I followed said 30 g of starter 100 grams of four and 100 grams of water
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Yvonne says
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Ruth Earnshaw says
I made your pancakes and they were awesome. On my bucket list at 75 was to have time to learn how to use my own starter and make bread. My questions are:
My starter is on the counter and I just feed weekly. If I intend to use it feed before using. It can sit out for a week or should I store in the fridge, take out and then feed before using.
So if I have 2 cups of sourdough starter I take out 1 cup and toss then feed the remaining cup with 1 cup flour and 1 cup water.
Anyway, thanking you ahead of time….
Catherine says
Thank you for your very clear and easy to understand instructions on feeding a sourdough starter. I was getting confused reading other sites about discarding extra starter or using it or creating a “mother” starter and maintaining two starters. You helped me get a clear picture of what I am supposed to do.
★★★★★
Bess says
Hi Emilie! I attempted my first starter and sourdough bread through your recipe and it turned out great! It was beautiful and chewy, went down a treat with the family! I’m gonna try another loaf but before I do, how do I get my dough really fermented and with lots of holes so it comes out really chewy?
Tina Ward says
I can’t get my dough to ride. Is there something I can do before I throw it out AGAIN😣
Kaye says
I have just started my first ever Sourdough Starter. On my first day I started about 4pm.. day two gave it a stir about the same time…day 3 look at it had some big bubbles double some what took 60g out feed 1.1.1.
What I’m trying to say is that I’ve been following your instructions at a 24 hr period time is that ok??
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Emma Gilham says
Thank you so much!!! I have been gifted a jar of sourdough started and after many Utube videos on how to look after it I was more confused than before. Reading you’re simple and easy-to-follow instructions I now have a schedule to follow and hopefully soon the confidence to bake my first loaf
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Silvia Fernandez says
So after reading this, seems I’ve been workin on my starter the wrong way. What I do is discard the same amount of starter as what I will feed it with. For example I remove 30 gr of starter of what’s in the jar, and feed it with 30 g water and 30 gr of flour. So If my whole starter weighs 375 gr I’m removing only 30 and mixing 30 g water and 30 g flour. So I guess my ratio is 11:1:1, right? I’ve made two loaves like this and they’ve turned out great. Can I, from now on, continue with my starter, but change my feeding to 1:1:1
Syeda Raza says
I have gone through so many sourdough recipes online and by far you’ve got the best recipe out there. I got my kids involved in reading out loud the recipe and making it. I wish you were there to see the love , enjoyment you have brought in my kitchen and the memories we made by make your sourdough bread starter and beginners bread. Thank you from the bottom of my heart ❤️
★★★★★
Bob Bayers says
I have been making sourdough bread for aboat 3 years. I still dont understand why we do a bulk rise and then proof it.
★★★★★
margaret R Miller says
Step by step, very clear, well illustrated, well demonstrated, with aesthetics highly considered. Thank you…Margaret
★★★★★