Chocolate Sourdough Starter: Feeding & Care Guide

Just received your Living Dough chocolate sourdough starter? Begin feeding it as soon as possible after arrival. This guide covers the first feeding, how to prepare its flour-and-cocoa blend, daily maintenance, and refrigerator storage.

Your starter may not look bubbly straight out of the package. Give it regular feedings and time to regain activity after shipping.

Day 1: Your chocolate starter's first feeding

1. Transfer the entire starter you receive into a clean jar, bowl, or container with room to rise.
2. Mix in 2 ounces by weight of water and 2 ounces by weight of flour. The supplied instructions list approximately 4 tablespoons of water and 7 tablespoons of flour. Weighing is more consistent.
3. Use unbleached flour. All-purpose flour or bread flour is recommended for the first few feedings.
4. Use bottled, spring, or filtered tap water. Keep the starter at room temperature while you follow the arrival feeding routine.

The first feeding uses flour and water. Prepare the separate flour-and-cocoa blend below for feedings starting on day two.

Prepare an 80/20 flour-and-cocoa blend

In a separate container, mix 80% flour and 20% cocoa powder by weight. The example in your care sheet is 8 ounces of flour mixed with 2 ounces of cocoa powder.

Keep this dry blend separate from the starter. Use it as the combined flour-and-cocoa ingredient for daily feedings beginning on day two.

Day 2 onward: Feed at a 1:1:1 ratio

Feed every 24 hours using equal weights of:

• Existing starter.
• Your prepared 80/20 flour-and-cocoa blend.
• Water.

This is a 1:1:1 feeding ratio, written as starter:flour-and-cocoa blend:water. Cocoa is already included in the dry blend; it is not an additional fourth equal part.

For example, if you have 6 ounces of starter, feed it 6 ounces of the prepared blend and 6 ounces of water. Your care sheet estimates approximately 6 ounces of starter on day two, but weigh the actual amount you have rather than assuming that total.

For more measurement examples, read our 1:1:1 sourdough starter feeding guide. For this chocolate starter, use the prepared flour-and-cocoa blend in place of plain flour after day one.

Adjusting consistency and discarding

If the starter becomes thicker than pancake batter, the supplied instructions allow adding more water to adjust the consistency.

Once active, or after three days of feeding, remove some starter before feeding to keep the amount manageable. Continue feeding the starter you retain with the 1:1:1 ratio by weight.

One simple maintenance example is to retain 4 ounces of starter, then add 4 ounces of water and 4 ounces of your flour-and-cocoa blend. Repeat as part of your daily countertop routine.

Use weights for consistency. Starter, water, and the dry blend do not all weigh the same by volume, so equal cups will not produce the intended feeding ratio.

When is your chocolate starter ready to bake with?

Your starter may need up to six days of regular feeding to regain activity after arrival. Look for consistent bubbling after feeding.

Plan to begin your recipe when the starter is roughly at its peak size. The supplied guide suggests approximately 3–6 hours after feeding, but temperature and starter activity affect the timing. Watch its rise rather than relying only on the clock.

Countertop care and refrigerator storage

For an active starter kept on the counter, continue feeding every 24 hours with equal weights of retained starter, prepared flour-and-cocoa blend, and water.

If you are not using the active starter regularly, the supplied routine calls for refrigerator storage and feeding once a week. Before baking, allow time and feedings for the starter to return to its usual activity.

Chocolate starter feeding questions

Do I add cocoa powder separately at every feeding?

Prepare the 80/20 flour-and-cocoa blend first, then weigh out the amount of that blend needed for each feeding. This keeps the flour-to-cocoa proportion consistent.

Do I use the cocoa blend for the first feeding?

The supplied arrival instructions use plain flour and water on day one. Start using the prepared flour-and-cocoa blend on day two.

What if my starter is sluggish?

The care sheet suggests trying a 1:3:3 feeding: one part starter, three parts prepared flour-and-cocoa blend, and three parts water by weight. Contact us if you need help adjusting your routine.

For additional help, read our sourdough starter feeding troubleshooting guide. Continue following this page's chocolate blend instructions.

Can I keep less starter?

Yes. After the initial arrival routine, retain a manageable amount and match its weight with the prepared blend and water. You do not need to maintain an ever-growing jar.

Need help with your Living Dough starter?

We guarantee success and 100% satisfaction. Email Joe@LivingDough.com with questions or issues. Include your feeding amounts, flour and cocoa choices, room temperature, time since arrival, and photos when helpful.

Have a traditional starter instead? Follow our traditional sourdough starter arrival and care guide.

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