How to Feed a Sourdough Starter

Feeding your sourdough starter doesn’t have to be complicated! If you’ve ever fallen down the internet rabbit hole of hydration percentages, feeding schedules, and storage methods, take a deep breath—you’re in the right place.

This guide will walk you through everything you need to know about keeping your sourdough starter happy, without the stress.

Sourdough starter is a living culture of wild yeast and bacteria that naturally leavens bread—no commercial yeast required! Bakers have been using it for thousands of years (it dates back to Ancient Egypt) and it played a huge role in Gold Rush baking traditions in California and Alaska.

The coolest part? Starters can live for generations, developing their own unique personality over time. The more you feed it, the more it takes on a flavor all its own!

How to feed a sourdough starter

Keeping a sourdough starter alive is easier than you think—you just have to feed it regularly.

Feeding by volume (using measuring cups)

If you don’t have a scale yet, this is an easy way to feed your starter:

1. Stir your starter and measure out ½ cup into a clean bowl. (The rest is your discard—more on that later!)
2. Add ½ cup water and 1 cup loosely measured flour to the starter.
3. Stir until smooth, then place it back in its container.

This method works, but measurements aren’t always exact—so your hydration may vary slightly.

Feeding by weight (more precise)

Weighing ingredients eliminates measuring errors and ensures a true 100% hydration starter (which is the most common type).

1. Weigh your sourdough starter. Let’s say it’s 100g.
2. Divide it into two equal portions—one to keep, one to “discard”.
3. To the portion you’re keeping, add 50g water + 50g flour and mix well.

You can scale this up or down based on how much starter you want to maintain!

What do you do with your discard portion? Scroll down to that section in this post for ideas! Hint: It’s not the trash!

Where to store your starter

Your feeding schedule depends on where you store your starter:

✔ On the Counter (for frequent bakers)

• Best if you bake daily or multiple times a week.
• Needs to be fed every 12-24 hours, depending on your home temperature.
• The warmer your house, the more often it needs to be fed.

✔ In the Fridge (for occasional bakers)

• Best if you bake once a week or less.
• Feed it once a week to keep it healthy.
• When ready to bake, take it out a day or two in advance and give it a couple of feedings before using.

Forgot about your starter for a while? No worries—just start feeding it again! Sourdough starters are surprisingly resilient.

Choosing the Right Flour for Your Starter

You can feed your starter with different flours, and each one will affect its flavor and activity:

✔ Unbleached All-Purpose Flour – Most common, easy to maintain.
✔ Whole Wheat Flour – Adds extra nutrients and boosts fermentation.
✔ Rye Flour – Great for a more active, flavorful starter.
✔ Spelt or Einkorn – Adds unique flavor, but may ferment differently.

Choosing the Right Container

Your starter needs room to grow, so your container should be twice the size of your starter amount. Some great options:

✔ Glass Mason Jar – Easy to clean and lets you see the fermentation.
✔ Food Storage Container – Plastic or glass, just make sure it’s big enough.
✔ Stoneware Crock – Traditional and sturdy, but you can’t see inside.

No matter what you use, keep it clean! Dried starter can turn into cement if left too long.

How do I know my starter is ready to use?

Your starter is ready to bake when it:
✔ Doubles in size within 4-6 hours after feeding.
✔ Is filled with bubbles and air pockets.
✔ Has a pleasant, slightly tangy smell (not overly sour or boozy).

What if my starter looks or smells weird?

✔ It Smells Like Alcohol – It’s hungry! Feed it more often.
✔ It Has Liquid on Top (Hooch) – This is normal. Stir it back in or pour it off before feeding.
✔ It Has Mold – If you see actual mold (not just color variations), it’s safest to start over.
✔ It’s Not Bubbling – Make sure your water isn’t chlorinated, your house isn’t too cold, and your flour is fresh.

What to do with sourdough discard

Each time you feed your starter, you remove a portion (this is called “discard”). Instead of wasting it, you can:

✔ Use it in a Recipe – Discard works great in pancakes, crackers, cookies, and more!
✔ Feed It Separately – If you want extra starter for baking, you can feed the discard instead of throwing it away.
✔ Dry It for Later – Store dried starter as a backup in case of emergencies.

Need ideas? Check out my Sourdough Discard Recipes for delicious ways to use it!