I keep my sourdough baking extremely simple and break almost every sourdough rule known to man. Through trial and error, I’ve learned that sourdough doesn’t have to be complicated. This is my simple guide on how to feed a sourdough starter and keep it strong and healthy.
Whether you’re a beginner learning the basics or someone looking to simplify the process, this guide will walk you through my method, the traditional method, and answer all the common questions about sourdough starter maintenance.
How to Feed a Sourdough Starter
There’s the “proper” way to feed a sourdough starter, and then there’s my way—and honestly, both work. Let’s dive into the differences.
My Way (The Easy Way)
I like to keep things simple. I mix flour and water, into my starter, until I get a thick consistency and allow to ferment until bubbly. Over time, I’ve learned that my sourdough starter prefers more flour than water. For me, a 2:1 ratio (twice as much flour as water) is perfect.
Why this works: Every sourdough starter is unique, and understanding how yours behaves is key. If your starter prefers a thicker consistency, don’t be afraid to go with that.
The Proper Way
Traditionally, the correct way to feed a sourdough starter is with a 1:1 ratio of flour to water. This means:
- For every 1 cup of flour, add 1 cup of water.
- Mix well and allow it to ferment at room temperature.
Troubleshooting Tip: If your starter isn’t getting bubbly and active, try adding a bit more flour to create a thicker mixture. Sometimes, this minor adjustment can make all the difference.
How Often Should You Feed a Sourdough Starter?
How often you need to feed your starter depends on how frequently you bake:
- Daily Bakers: If you bake daily or multiple times a week, keep your starter at room temperature and feed it daily.
- Occasional Bakers: If you bake once a week or less, store your starter in the fridge. Before storing, feed it, let it ferment for a few hours, and then refrigerate it.
Pro Tip: A cold starter can stay dormant in the fridge for weeks (or even months) without feeding, but it’s best to feed it weekly for optimal health.
Frequently Asked Questions About Feeding a Sourdough Starter
How Long Can I Keep My Starter in the Fridge?
Technically, you could leave a starter in the fridge for months and still revive it with a few feedings. I’ve personally left my starter in the fridge for 5 months during my postpartum period. It developed a thick layer of hooch (liquid on top), and my husband was convinced we needed to throw it out. But after a couple of feedings, it was bubbly and ready to bake again.
For best results, feed your starter at least once a week if storing it in the fridge.
How Long Before Baking Should I Take It Out of the Fridge?
I usually take my starter out of the fridge and let it come to room temperature for about an hour. Then, I feed it and wait until it’s bubbly and active—usually 4–6 hours—before using it.
Can I Bake with It Straight from the Fridge?
Yes, you can. I’ve done it plenty of times when I’m short on time. However, for the best results and better rise, it’s ideal to feed your starter and let it become active before baking.
Do I Have to Discard When I Feed My Starter?
When establishing a new starter, discarding is necessary to maintain a balanced pH and keep the yeast culture strong. Once your starter is well-established, you don’t have to discard it every time.
I keep small amounts of starter on hand (around 20 grams), which reduces waste and minimizes the need for discard recipes. Check out my What is Sourdough Disard? post for more on discard.
How Do I Store My Sourdough Starter?
For long-term storage, keep your starter in an airtight container or mason jar with a lid.
- Fridge: Store it in the fridge if you’re not baking often.
- Room Temperature: If you’re baking daily, leave it on the counter and feed it regularly.
How Much Starter Should I Keep on Hand?
You might see large jars of starter online, but for most home bakers, that’s overkill. I keep a small amount, about 20 grams of starter, which is enough to maintain and build up when I’m ready to bake.
What Does “Fed Starter” Mean in a Recipe?
When a recipe calls for “fed starter,” it means that the starter has been refreshed with fresh flour and water and allowed to ferment for 8–12 hours before use. It should be bubbly, active, and ready to bake.
Can I Store My Starter Without Feeding It?
While it’s best to feed your starter before refrigerating it, I’ve put my starter away unfed many times. It may take an extra feeding or two to wake it up, but it’s usually just fine.
My Starter Is Very Sour. How Do I Tame It?
If your starter is too sour, it’s usually a sign that it’s hungry and needs to be fed more frequently. To tame the flavor, discard almost all of the starter and feed it a large amount of fresh flour and water. This will help balance the acidity and reduce the sourness.
What Is Your Feeding Schedule?
At this point, I don’t really have a set schedule. When I worked, I followed a more structured routine to fit sourdough into my life. If you’re looking for feeding schedules to follow, I’ve included detailed options in my Simple Sourdough Guide for Beginners.
Conclusion
Feeding and maintaining a sourdough starter doesn’t have to be complicated. Whether you prefer a 2:1 ratio like me or stick to the traditional 1:1 ratio, the key is understanding what works best for your unique starter. If you’re ready to take your sourdough baking to the next level, check out my Beginner’s Sourdough Guide and Sourdough Pancake Recipe for more inspiration.
