Why Feeding Your Sourdough Starter Matters
A sourdough starter is a living culture of wild yeast and beneficial bacteria. Like any living thing, it needs regular nourishment to stay active, healthy, and ready to leaven your bread. Whether you're a first-time baker or a seasoned sourdough enthusiast, mastering the feeding routine is the single most important skill you'll develop.
At Living Dough, our starters arrive as active, living cultures — some with histories stretching back over 233 years or even 900 years. Treat them well, and they'll reward you with incredible bread for a lifetime.
What You'll Need
- Your sourdough starter
- A clean glass jar
- Unbleached all-purpose or bread flour (or the flour your starter was originally fed)
- Non-chlorinated water (filtered tap or left out overnight), Spring water or regular bottled water (Not RO water).
- A kitchen scale (highly recommended)
- A rubber spatula
Understanding the 1:1:1 Feeding Ratio
The standard feeding ratio is 1 part starter : 1 part flour : 1 part water by weight. For example, 50g starter + 50g flour + 50g water. This ratio keeps a moderate balance between fermentation speed and starter strength.
Want to learn more about ratios? Check out our in-depth guide: What is a 1:1:1 feeding ratio?
Step-by-Step: How to Feed Your Starter
- Discard a portion. Remove all but 50g (about 2 tablespoons) of your starter. Learn what to do with the discard — it doesn't have to go to waste!
- Add flour. Add 50g of your flour to the jar.
- Add water. Add 50g of room-temperature, non-chlorinated water.
- Stir vigorously. Mix until no dry flour remains. Incorporating air helps the yeast.
- Mark the jar. Place a rubber band or tape at the top of the mixture so you can track how much it rises.
- Let it rest. Cover loosely and leave at room temperature (70–75°F is ideal).
When Is It Ready to Use?
Your starter is ready to bake with when it has doubled in size and is domed at the top, bubbly throughout, and has a pleasantly tangy, yeasty aroma. This usually happens 4–8 hours after feeding depending on your kitchen temperature.
Tip: The classic "float test" — drop a small spoonful in water. If it floats, it's ready!
How Often Should You Feed?
- Room temperature (active baking): Feed once or twice daily.
- Refrigerator (maintenance mode): Feed once a week. Take it out 1–2 days before you plan to bake, feed it, and let it become active again.
Troubleshooting
Starter not rising as expected? Don't panic — it happens to everyone. Check out our dedicated Troubleshooting Feeding guide for solutions to the most common issues.
Ready to Start Your Sourdough Journey?
If you don't have a starter yet, explore our collection of heritage sourdough starters — each one carrying a unique history and flavor profile. Our most beloved starters include the 233-Year-Old San Francisco Sourdough Starter and the ancient 900-Year-Old Dutch Heritage Starter.
Happy baking! 🍞