Learning how to feed a sourdough starter is one of the first steps to baking homemade sourdough bread.

At first, it can feel confusing. You might wonder how much flour to add, how often to feed it, when to discard, or how to know if your starter is actually ready to bake with.

The good news is this: feeding a sourdough starter is simple once you understand what your starter needs.

A sourdough starter is a living mixture of flour, water, wild yeast, and beneficial bacteria. When you feed it fresh flour and water, the yeast and bacteria become active, create bubbles, and help your bread rise.

This guide will walk you through exactly how to feed your sourdough starter, how often to feed it, what ratios to use, and how to tell when it is ready for baking.

What Does It Mean to Feed a Sourdough Starter?

Feeding a sourdough starter means giving it fresh flour and water.

Over time, the wild yeast and bacteria in your starter consume the flour. As they feed, they produce gas bubbles, rise in the jar, and create that familiar tangy sourdough smell.

Once the food supply runs low, the starter begins to fall back down. That is usually a sign it needs to be fed again.

Think of your starter like a tiny baking pet. It does not need to be complicated, but it does need a consistent routine.

What You Need to Feed a Sourdough Starter

You only need a few simple supplies:

• Active sourdough starter
• Unbleached flour
• Water
• A clean glass jar
• A spoon or spatula
• A kitchen scale

A kitchen scale is the easiest way to feed your starter accurately. Measuring by weight is more consistent than using cups because flour can pack differently depending on how it is scooped.

The Best Flour for Feeding Sourdough Starter

Unbleached all-purpose flour or bread flour both work well for feeding a sourdough starter.

You can also add a small amount of whole wheat or rye flour if your starter seems sluggish. Whole grain flours contain more natural nutrients and can often help boost activity.

For most beginners, a simple unbleached all-purpose flour is a great place to start.

Avoid bleached flour when possible because it may be less reliable for building and maintaining a strong starter.

What Kind of Water Should You Use?

Use room-temperature water.

If your tap water is heavily chlorinated, filtered water may work better. Chlorine can sometimes slow starter activity.

Your water should feel neutral or slightly warm to the touch, but not hot. Hot water can damage the yeast and bacteria in your starter.

The Simple Feeding Ratio

The easiest beginner feeding ratio is:

1 part starter : 1 part water : 1 part flour

This is often called a 1:1:1 feeding ratio.

For example:

• 50 grams starter
• 50 grams water
• 50 grams flour

This creates a 100% hydration starter, which simply means the flour and water are equal by weight.

How to Feed a Sourdough Starter Step by Step

Step 1: Remove Some Starter

Place your jar on a kitchen scale and keep about 50 grams of starter in the jar.

Remove the rest. This is called discard.

Discarding keeps your starter from growing too large and gives the remaining starter enough fresh food to stay healthy.

Step 2: Add Water

Add 50 grams of room-temperature water to the jar.

Stir the starter and water together until the mixture looks loose and cloudy.

Step 3: Add Flour

Add 50 grams of flour.

Stir until no dry flour remains. The texture should look like thick pancake batter.

Step 4: Cover Loosely

Cover the jar with a loose lid, cloth, or paper towel.

Do not seal the jar tightly. Your starter needs room to release gas as it ferments.

Step 5: Let It Rise

Leave the starter at room temperature until it becomes bubbly and rises.

Depending on your kitchen temperature, this may take 4 to 12 hours.

A warmer kitchen will make your starter rise faster. A cooler kitchen will slow it down.

How Often Should You Feed a Sourdough Starter?

How often you feed your starter depends on where you store it.

If You Keep It on the Counter

Feed it once every 12 to 24 hours.

This is best if you bake often or are trying to strengthen a new starter.

If You Keep It in the Refrigerator

Feed it about once a week.

Refrigeration slows fermentation, so your starter does not need to be fed as often.

When you are ready to bake, take it out of the fridge and give it one or two feedings at room temperature before using it in your dough.

How Do You Know When Your Starter Is Ready to Bake?

Your starter is usually ready when it:

• Doubles in size after feeding
• Looks bubbly throughout
• Smells pleasantly tangy, yeasty, or slightly fruity
• Has a light, airy texture
• Rises predictably after each feeding

The best time to use your starter is near its peak, after it has risen but before it collapses.

This is when it is most active and has the best rising power for your bread dough.

What If There Is Liquid on Top?

A thin layer of liquid on top is often called hooch.

It usually means your starter is hungry.

The liquid may look gray, tan, or slightly dark and can smell strong or sharp.

If your starter otherwise looks healthy, you can stir it back in for a more sour flavor or pour it off for a milder starter. Then feed your starter as usual.

What Should a Healthy Starter Smell Like?

A healthy starter can smell:

• Tangy
• Yeasty
• Fruity
• Slightly sour
• Like yogurt or fermented dough

It should not smell rotten, moldy, or putrid.

If you see fuzzy mold, pink streaks, or orange discoloration, it is safest to throw the starter away and begin again.

Common Starter Feeding Mistakes

Feeding Without Discarding

If you keep adding flour and water without removing some starter first, your jar will quickly overflow and your starter may not get enough fresh food.

Using Hot Water

Hot water can damage the natural yeast and bacteria in your starter.

Use room-temperature or slightly warm water instead.

Expecting the Same Timing Every Day

Starter activity changes with temperature.

A starter may peak quickly in a warm kitchen and much more slowly in a cool kitchen.

Using a Sealed Jar

A tightly sealed jar can build pressure as the starter ferments.

Always cover loosely.

Giving Up Too Soon

Starters can go through quiet phases, especially when they are new.

If it smells normal and has no mold, keep feeding it consistently.

Beginner Feeding Schedule

Here is a simple schedule for maintaining your starter:

Daily Baker

Keep your starter on the counter and feed it every 12 to 24 hours.

Weekend Baker

Keep your starter in the refrigerator during the week. Feed it once a week, then take it out 12 to 24 hours before baking.

Occasional Baker

Keep your starter in the refrigerator and feed it every 1 to 2 weeks. Before baking, give it two room-temperature feedings to wake it back up.

Sample Feeding Routine Before Baking

If you want to bake Saturday morning, you could follow this simple rhythm:

Friday Morning

Take starter out of the fridge and feed it.

Friday Evening

Feed it again if it looks active but needs more strength.

Saturday Morning

Use it when it has doubled, looks bubbly, and is near its peak.

This gives your starter time to wake up and become strong enough to raise your dough.

Frequently Asked Questions

Do I have to discard sourdough starter every time I feed it?

Most of the time, yes. Discarding keeps your starter manageable and gives the remaining starter enough fresh flour and water to stay active.

You can save discard for recipes like pancakes, crackers, waffles, pizza dough, or muffins.

Can I feed my starter without a scale?

Yes, but a scale is more accurate.

If you do not have a scale, use roughly equal amounts of starter, water, and flour until the texture looks like thick pancake batter.

Why is my starter not rising?

Your starter may be too cold, underfed, too young, or weak from being in the refrigerator.

Try feeding it consistently at room temperature for a day or two. You can also add a small amount of whole wheat or rye flour to encourage activity.

Can I use my starter straight from the fridge?

You can, but it may not be strong enough if it has been sitting for a while.

For best results, feed it at room temperature before baking and wait until it becomes bubbly and active.

What is the best sourdough starter feeding ratio?

A 1:1:1 ratio is the easiest place for beginners to start.

As you get more comfortable, you can adjust the ratio based on your schedule. A higher feeding ratio, such as 1:2:2 or 1:5:5, gives your starter more food and can help it go longer before peaking.

Final Thoughts

Feeding a sourdough starter does not have to be intimidating.

At its core, your starter needs three things: fresh flour, water, and time.

Once you learn how your starter behaves in your kitchen, feeding it becomes part of your baking rhythm. Watch how it rises, notice how it smells, and pay attention to how long it takes to peak.

The more familiar you become with your starter, the more confident you will feel every time you bake.