Feeding a sourdough starter: how often and how much?

A sourdough starter is a little living culture in a jar: it needs feeding, and it responds to timing. Here is a straightforward routine, with easy quantities, plus what to do when you will not be baking for a while.

The basic routine: reduce, feed, wait

1. 1
   Keep a small portion

   Keep about a tablespoon of starter. Discard the rest or use sound, mature discard in a fully cooked recipe such as waffles. Keeping the entire jar at every feeding would need ever more flour and water.

2. 2
   Feed equal weights of flour and water

   50 grams of flour and 50 grams of lukewarm water are convenient household amounts. Stir well, scrape down the sides and put the lid on loosely.

3. 3
   Wait for it to double

   At room temperature, this often takes 4 to 8 hours. A starter that rises strongly and bubbles is ready for baking. As it falls again, it moves towards needing another feed.

How often, exactly?

On the counter: usually every day. Room temperature encourages activity, so a daily rhythm works for many mature starters. A warm room or smaller feeds can call for more frequent feeding. This routine suits someone who bakes several times a week.

In the fridge: usually once a week. Cold slows activity. Take the starter out the day before baking and give it one or two room-temperature feeds until it rises well again. The storage details are in sourdough starter storage and feeding.

A grey or brownish liquid layer can indicate a hungry starter. Pour it off or stir it in, then feed as usual if the culture otherwise looks normal. Pink or orange discolouration, visible mould or an abnormal spoiled smell means discard it rather than trying to revive it.

Can a sourdough starter be frozen?

Yes. Freeze a recently fed mature starter in a small suitable container as a backup for a break of several months. Reviving it can take two to four days of regular feeds, sometimes longer, so do not freeze your only portion just before planned baking. Drying is another option: spread a thin layer on baking paper, let it dry completely at room temperature and store the flakes in a sealed jar. Dry starter can keep for months or longer when protected from moisture; revive it with water, flour and repeated feeding.

From starter to finished loaf

Once the starter is active, you are ready to bake. Sourdough acidity can help slow mould growth, while the recipe and storage affect freshness: see yeast bread or sourdough. Try our rustic boule, then read how to store sourdough bread to make the most of the loaf.

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