You’ve done it! You’ve created a living batter filled with wild yeast. Now let’s see how to feed & maintain your sourdough starter.
If you haven’t made your starter yet, visit this post to see how to make a sourdough starter from scratch.
Right off the bat I’m going to say that there are a million ways to feed, maintain and use a sourdough starter. In fact, after you’re done reading this post, you should read through my instructions for How to keep a small sourdough starter to see of that method would work better for you.
I am going to outline for you how I maintain my sourdough starters. I tend to have a fairly relaxed attitude towards the process. It works for me and I think my approach can work for you if you don’t bake bread every single day (and even if you do).
At the end of the post you’ll find a how-to card that lists the ingredient amounts and steps to follow each time you feed your starter.
But first I’m going to give you all the how’s and why’s and try to answer any questions you might have.
Tips for using and maintaining your sourdough starter:
- Since I don’t bake every day, I keep my starters (yes, I have 3) in the refrigerator.
- If I’m making a 2-day recipe (most of mine are) I take the starter out of the refrigerator early in the morning of the day I’m making the dough. If the starter is inactive I feed it right away and it should be ready by early afternoon.
- If I’m making a 1-day recipe, I’ll take the starter out the night before and feed it if it’s inactive. It should be ready to use first thing in the morning.
- When the starter is cold from the refrigerator, I feed the starter using fairly warm water, warmer than body temp. The warm water will jump-start the cold starter.
- If the starter has been fed within the last 2-3 days, and has been refrigerated, you can probably go ahead and use it without feeding.
- If you’re not sure if the starter is active, drop a dollop into a bowl of water to see if it floats. If it does, it’s ready for baking.
- I write all my sourdough recipes to use 8 oz of active starter. After using 8 oz of starter in the recipe, I’m left with 4 oz of starter, exactly the right amount for feeding.
Schedule for feeding your sourdough starter:
- Your starter needs to be fed about 1x per week if refrigerated, and every day if left at room temperature.
- Generally, about 5-6 hours after feeding my starter is ready. The time may vary based on room temp, dough temp, etc. The starter should have doubled in volume and started to recede and/or pass the float test.
- I take my starter out of the refrigerator once a week for feeding, even if I’m not baking. Although, truth be told, I often go longer than a week between feedings and I haven’t killed it yet.
- Did you know you can dry your sourdough starter? Dried starter can be kept indefinitely.
- After you’ve removed the portion of starter for baking, feed the starter again and leave it at room temperature for 3-4 hours before putting it back in the refrigerator.
FAQs about feeding & maintaining Sourdough Starter:
Honestly, I’ve gone longer than a month without feeding my starter and I haven’t killed it yet. Give it a feeding and see if it wakes up. If it’s alive, keep feeding it until it is reliably doubling in size within 4-5 hours.
If you go more than about 2 weeks between feedings, you might want to give the starter 2-3 feedings before using. A starter that hasn’t been fed for weeks will be quite sluggish and your dough won’t be as lively.
If your starter was fed a day or two before, it’s possible to use the starter straight from the refrigerator. Give it a float test to make sure it’s active. The dough may take a little longer to ferment since the temperature of the dough will be colder.
It’s called “hooch” and don’t worry, your starter is still alive. Just stir that water back into the starter before feeding. Again, you might need 2 feedings to completely revive the starter since it’s been quite dormant.
To maintain your starter at 100% hydration it is best and most accurate to weigh your ingredients. If you’re just a little bit off every time you feed, eventually, your starter could be thrown out of balance.
No problem, use the amount of starter called for in the recipe. Then weigh out 4 oz of the remaining starter for feeding and discard the rest.
If you continually feed the starter without discarding, you’ll end up drowning in starter.
Yes, even if the discard is not active enough for baking bread, you can add it to many other recipes as a flavor and texture enhancer.
Unless you’re going away for an extended time, your starter should be just fine for a couple of weeks in the refrigerator. If you’ll be gone really long-term, put the starter into the freezer or dry it. Frozen or dried starter will need several feedings to rejuvenate.
Since you’ve got your starter fed, peruse the entire list of My Best Sourdough Recipes. Have fun!
If you appreciate this detailed information, I’d really appreciate a 5-star review.
How to Feed Sourdough Starter
Ingredients
- 4 oz unfed sourdough starter
- 4 oz all purpose flour
- 4 oz water (room temperature)
Instructions
- Weigh 4 oz of your unfed starter into a clean container. Discard the extra starter (see note)4 oz unfed sourdough starter
- Add the flour and water and mix until combined. Set aside at room temperature.4 oz all purpose flour, 4 oz water
- The starter is ready to use when it has doubled in volume and a small spoonful floats when dropped into a bowl of water. This generally takes 4-5 hours but the time can vary based on dough temperature and room temperature.
- If you do not plan to bake with the starter on the day it is fed, refrigerate 3-4 hours after feeding.
- Feed refrigerated starter weekly. If you go longer than a week without feeding, you may want to give the starter two feedings before using.
Equipment
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Sydni
Wednesday 30th of November 2022
Very early Sunday morning, I fed my starter after using it in bread and left it out until Monday evening. I then popped it in the fridge overnight. Tuesday morning, I checked my starter and did a float test after taking it out of the fridge and it did not float. The current recipe I’m using states that if I want a more sour taste, I can use an unfed starter from the fridge…but as I said, it’s not floating. What should I do? Hoping for a more sour taste.
Eileen Gray
Wednesday 30th of November 2022
An older starter does have more of a sour taste, but it has less leavening activity. I also find that it's harder to get good gluten development with an unfed starter. Your best bet is to follow the recipe as long as it's from a reliable source. Is it a bread recipe?
Rosemary
Sunday 30th of October 2022
Great explanation and cant wait to start .
Stephen Searles
Monday 24th of October 2022
Is it necessary to transfer the starter to a clean vessel? I just wipe the vessel to make a roughly level "ring" about 1/2 above the starter level.
Eileen Gray
Monday 24th of October 2022
No, if you measure out 8 oz of starter and leave 4 oz in the container you can do it that way. I have a collection of plastic deli containers so will transfer to a clean container every so often. If you have a specific container for your starter you don't need to transfer.
Bill
Friday 21st of October 2022
I really like the simple manner in which the author relays the information. Very helpful
Eileen Gray
Saturday 22nd of October 2022
Thanks!
Maureen
Thursday 22nd of September 2022
Materials 4 oz (112g) unfed sourdough starter 4 oz (112g) all purpose flour 4 oz (120 ml) water, room temperature
I think there is a typo error with the water weight. Shouldn’t it be 112g if we are using the weighing scales?
Thank you for your recipes and the instructions!
From a sourdough baker in New Zealand!
Maureen
Cheryl Stevens
Wednesday 2nd of November 2022
@Eileen Gray, What if I used the wrong amount of water? Will it keep my dough from rising and being active? I weighed my water to the exact weight of my flour and starter (which was active before I fed, then after feeding it did not rise)
Eileen Gray
Thursday 22nd of September 2022
I give the weight in ml since I tend to use a measuring cup for the water. You can weigh the water and it would be 113.2 g.