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).
![Feeding Sourdough Starter: My Best Tips & Tricks - The Clever Carrot (1) Feeding Sourdough Starter: My Best Tips & Tricks - The Clever Carrot (1)](https://i0.wp.com/www.theclevercarrot.com/wp-content/uploads/2019/03/Step-5-Sourdough-Starter-Step-by-Step-899x1024.jpg)
Without fail, the most intimidating aspect of sourdough bread recipes is understanding how to feed and maintain your sourdough starter. If you donât have a healthy starter, you canât 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, Iâve written a quick guide below so you can tackle this right away.
In this post, youâll find sourdough starter feeding instructions (at a glance) and (in depth) depending on how much instruction you need. Iâve also included tips on how to 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 itâs 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, donât realize that you canât just create a sourdough starter, leave it on the counter and expect it to work on a momentâs notice. Youâll need to feed it every time prior to making bread dough. This is referred to as âactivatingâ your starter. Then, to keep it alive, youâll 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 doesnât 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). This is also known as a 100% hydration starter.
For example, letâs say you have 40 g of sourdough starter in a jar. To feed it, youâll add 40 g of flour + 40 g of water. This is referred to feeding with âequal parts by weight.â You need a scale for this (measuring cups are not considered âequal parts by weightâ because different ingredients weigh different amounts). 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. You can scale the ratio up or down.
TIP: Texture is key. While following a feeding ratio is helpful, use it as a guide only. It doesnât have to be exact. Why? Because your starter will look different on different days. And because of that, it will need different things. This is due to the type/brand of flour used, temperature and the amount of time that has elapsed in between feedings. So, if youâve followed the feeding ratio and your starter is too thick, add more water to thin it out. If itâs too thin, add more flour. The texture should look like thick pancake batter.
How To Feed Your Sourdough Starter (at a Glance)
- Remove and discard half of your sourdough starter
- Feed whatâs 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 doesnât 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, youâll know when itâs 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: My Best Tips & Tricks - The Clever Carrot (2) Feeding Sourdough Starter: My Best Tips & Tricks - The Clever Carrot (2)](https://i0.wp.com/www.theclevercarrot.com/wp-content/uploads/2019/03/Step-3-Sourdough-Starter-Step-by-Step-900x1024.jpg)
Feeding Sourdough Starter (In-Depth)
- Remove and Discard. Letâs 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). Whatâs 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 (weâll talk more about this later).
- Feed the Starter. Now, youâre going to feed whatâs 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, letâs 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. Thereâs nothing wrong with your starter when it falls; itâs 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.
![Feeding Sourdough Starter: My Best Tips & Tricks - The Clever Carrot (3) Feeding Sourdough Starter: My Best Tips & Tricks - The Clever Carrot (3)](https://i0.wp.com/www.theclevercarrot.com/wp-content/uploads/2018/01/Day-6-How-to-Create-a-Sourdough-Starter-899x1024.jpg)
How to Store Sourdough Starter
Once you have a starter, youâll need to maintain it with regular feedings when not in use- otherwise your bread wonât rise. Your feeding maintenance routine is directly related to where itâs stored and how often you plan to bake.
- Room Temperature: if you bake a few times a week, keep your starter at room temperature. Youâll need to feed it (1x) per day, even when not in use. Storing at room temperature, especially if itâs 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 itâs 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, itâs done to refresh the acidity levels and to control the starterâs growth in size. I recommend removing half as a guideline, but the exact quantity is not set in stone. Some days youâll 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 donât 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.
- Best Sourdough Pancakes
- Crispy Sourdough Waffles
- Overnight Sourdough Apple Cake
- Moist Sourdough Blueberry Muffins
- Ultimate Sourdough Banana Bread
- Secret Ingredient Sourdough Cornbread
Q: What if I donât have a scale? Can I use measuring cups to feed my starter?
Yes, absolutely. However, âequal parts by weightâ 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 âequal measurementsâ if youâd 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. Itâs not dead (and you didnât 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 youâd think- they just need time and patience.
Q: Whatâs the best flour for feeding sourdough starter?
Starters like routine. In my experience, itâs best to feed your main jar of starter with the same flour itâs 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: Whatâs 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, itâs easy to clean and it doesnât 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- itâs really cool. Whatever you choose, make sure the jar is large enough to accommodate the starterâs 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 wonât 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 aproofing 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, youâll experience a dark, grayish liquid on the surface of your sourdough starter. Donât 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 - The Clever Carrot (4) Feeding Sourdough Starter: My Best Tips & Tricks - The Clever Carrot (4)](https://i0.wp.com/www.theclevercarrot.com/wp-content/uploads/2015/03/sourdough-starter-1-of-7.jpg)
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 68 reviews
- Author: Emilie Raffa
- 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 regularfeeding time.Morning or evening; the time itself doesnât 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, youâll know when itâs 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 whatâs 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 doesnât 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, itâs ready to use. Eventually it will fall back down, and become inactive again. Then, youâll need to repeat the feeding process.