Feeding Sourdough Starter: My Best Tips & Tricks

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.

Use it to make Fluffy Sourdough Pancakes, Cinnamon-Sugar Sourdough Waffles, Sourdough Cornbread or Sourdough Crackers.

Additionally, you can save discard in the fridge, freeze it, share it, or create a new starter.

Check out Sourdough Discard 101: Recipes & Faqs Answered for more details.

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.

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).

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.

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.

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.

But I often 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.

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.

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, pictured below, with frequent water changes to maintain temperature.

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 images below are of two starters I keep in the fridge: Country Starter (fed with 50/50 white flour + whole wheat) and my Basic Starter (all white flour).