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How to feed a sourdough starter

A short, no-nonsense walkthrough — the steps, the gotchas, and answers to the usual questions.

⏱ 10 minutes ◆ Easy

Feeding a sourdough starter keeps the wild yeast and bacteria in it alive and active so it can leaven bread. Regular feedings of fresh flour and water maintain a healthy, bubbly culture ready for baking.

What you'll need

  • Existing sourdough starter
  • Flour
  • Room-temperature water
  • Clean jar
  • Kitchen scale or measuring cups
  • Spoon

Step by step

  1. Discard part of the starterRemove and set aside most of the starter, keeping only a small amount such as a tablespoon or two. Discarding keeps the volume manageable and the culture strong.
  2. Add fresh flour and waterTo the portion you kept, add equal weights of flour and water, for example 50 grams of each. This roughly one-to-one-to-one ratio is a reliable starting point.
  3. Mix thoroughlyStir until no dry flour remains and the mixture is smooth like thick batter. Scrape down the sides of the jar.
  4. Cover looselyPlace a lid on loosely or use a cloth so gases can escape. A tightly sealed jar can build up pressure.
  5. Let it rise at room temperatureLeave it out until it roughly doubles and looks bubbly, often four to eight hours depending on temperature. Warmth speeds this up.
  6. Use or store itUse the starter near its peak for baking, or refrigerate it if you are feeding less often. Cold storage slows it down between feedings.

Handy tips

  • Mark the jar level after feeding so you can see when the starter has doubled.
  • Use the discard in pancakes, crackers, or waffles instead of throwing it away.
  • Feed at the same time each day when keeping the starter at room temperature.

Heads up

  • Discard the starter if it develops mold, a pink or orange tint, or a foul smell, since these can indicate harmful contamination.

FAQ

How often should I feed my starter?

A starter kept at room temperature usually needs feeding once or twice a day. If you store it in the fridge, feeding about once a week is generally enough.

Why do I have to discard some starter?

Discarding keeps the amount from growing too large and keeps the ratio of fresh food high, which keeps the culture strong. You can save the discard for other recipes instead of wasting it.

What if my starter has a layer of liquid on top?

That liquid, sometimes called hooch, means the starter is hungry. Stir it back in or pour it off, then feed the starter as usual.