How to Feed a Sourdough Starter
Feeding your sourdough starter doesn't have to be complicated.
Once you understand the basics, it's simply a matter of giving your starter fresh flour and water so it has the food it needs to stay healthy and active.
If you're new to sourdough, remember this: consistency is far more important than perfection.
Let's walk through it together.
What does "feeding" a starter mean?
Your sourdough starter is a living culture made up of wild yeast and beneficial bacteria.
Over time, these microorganisms use up the nutrients in the flour. Feeding your starter simply means giving it fresh flour and water so it can continue to grow and ferment.
A well-fed starter becomes bubbly, active and ready to help your dough rise.
When should I feed my starter?
That depends on where you keep it.
If your starter lives on the kitchen bench
Feed it every 24 hours if you're maintaining it at room temperature.
In warmer weather, your starter may become hungry sooner and benefit from feeding every 12 hours if you're baking regularly.
If your starter lives in the fridge
If you only bake occasionally, storing your starter in the fridge is a great option.
Feed it about once a week to keep it healthy.
When you're ready to bake, remove it from the fridge, give it a feed, and allow it to become active again before mixing your dough.
How do I feed my starter?
A simple feeding routine looks like this:
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Discard most of the starter, leaving a small amount behind.
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Add fresh flour and water.
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Stir until smooth.
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Cover loosely.
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Leave it somewhere warm until your next feed or until it's ready to bake with.
Your starter should have the consistency of a thick batter. It should be easy to stir but not runny.
Feeding ratios explained
One of the most common questions I get asked is, "What's the right feeding ratio?"
The answer depends on what stage your starter is at.
While you're growing or activating your starter
When you're building strength, I recommend a 1:1:1 ratio by weight.
That means equal parts:
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starter
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flour
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water
For example:
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50g starter
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50g flour
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50g water
This gives your starter a consistent routine while it develops into a strong, healthy culture.
Once your starter is established
Once your starter is reliably rising and falling after each feed, you don't have to stay with a 1:1:1 ratio.
This is where sourdough becomes more flexible.
Changing the amount of flour you feed doesn't make your starter stronger—it changes how quickly it uses its food.
For example:
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1:1:1 – Ferments more quickly and reaches its peak sooner.
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1:2:2 – Gives your starter more food, so it takes longer to reach its peak.
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1:3:3 or higher – Slows fermentation even further, which can be helpful if you're working around a busy schedule or warmer weather.
Think of feeding ratios as a way to make sourdough fit your day, rather than changing your day to fit sourdough.
As you become more confident, you'll learn which ratio works best for your kitchen, your baking routine and the season.
Why do we discard some of the starter?
This is one of the questions I get asked most.
Discarding keeps your starter at a manageable size and ensures there's enough fresh food for the remaining culture.
If you never discarded any starter, your jar would continue to grow, and you'd need more and more flour to feed it.
The good news is that once your starter is established, you don't have to throw your discard away. It can be used in pancakes, crackers, muffins and plenty of other delicious recipes.
Which flour is best?
Most starters are perfectly happy with:
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Bread flour
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Plain flour
If your starter seems a little sluggish, feeding a small amount of wholemeal or rye flour occasionally can give it an extra nutritional boost.
The most important thing is choosing a flour that works well for you and being consistent.
How do I know my starter is hungry?
Your starter will usually tell you.
Signs it needs feeding include:
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It has risen and then fallen.
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A layer of hooch has formed on top.
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The smell becomes sharper or more acidic.
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It's been about 24 hours since its last feed at room temperature.
How do I know it's ready to bake with?
A healthy starter will:
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Rise reliably after feeding.
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Double in size.
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Be full of bubbles.
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Smell pleasantly tangy.
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Have a light, airy texture.
Once you see this pattern consistently, it's ready to bake with.
Common feeding mistakes
If your starter isn't behaving as expected, check for these common mistakes:
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Changing your feeding routine every day.
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Feeding at random times.
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Using very cold water.
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Keeping your starter somewhere too cold.
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Assuming it's failed after only a day or two.
Sourdough rewards patience and consistency.
Nikki's Tip 🌿
One of the biggest lessons sourdough teaches us is to watch the starter, not the clock.
Your kitchen will be different from mine. The seasons will change. Some days your starter will be ready sooner, and other days it will take its time.
Once your starter is established, don't be afraid to adjust your feeding ratio to suit your schedule. A larger feed simply gives your starter more food, meaning it takes longer to peak.
The goal isn't to fit your life around sourdough—it's to make sourdough fit your life.
Frequently Asked Questions
Do I have to feed my starter every day?
Only if you keep it at room temperature. If it's stored in the fridge, feeding it about once a week is usually enough.
Can I skip a feed?
Occasionally, yes. Your starter may become a little slower or develop hooch, but it will usually recover with a couple of regular feeds.
Can I use plain flour?
Yes. Plain flour works well for maintaining a healthy sourdough starter.
Should I feed it more if it looks slow?
Not necessarily. Before changing your feeding routine, check the temperature and give it a little more time. Many slow starters simply need warmth and consistency.